You’ve made it! It’s Friday, and the weekend is so close you can almost smell the cocktails on your breath. Here’s a little artwork and a recipe to get you through the rest of the day.

This weeks Fine Art Friday artwork is inspired by my daughter. Every time I feed my daughter beets, she sings the Go Go’s. “We got the beat, we got the beat, we got the beat. YEEEAAAAAH! We got the beat!” It’s pretty much the cutest thing ever and makes my heart swell every time. Not only does my 2 year old have great taste in music, but she’s also a pretty adventurous eater (most of the time). How do you get your 2 year old to eat beets, you ask? I turn them into a dip! Hummus, like smoothies, is a great way to incorporate a variety of veggies in an approachable, kid friendly way.

As for the giant effing mess it will make, I have no solutions, except get a tarp and a hose.

Beet Hummus

Ingredients:

3/4 lb beets (roasted or boiled)

1/2 C Tahini Yogurt Dressing

1 tsp ground cumin

1/2 tsp sumac

Salt

Pepper

Combine all ingredients in a food processor, and blend until smooth. Season to taste with salt and pepper.