Beet Guacamole

Beet Guacamole

Serve with white or blue corn chips.

4 baby beets

2 avocados

1 lime, juiced

6-10 sprigs of cilantro

2 tsp. agave

¼ tsp. cumin

Pinch of salt

Pinch of cayenne (or small chilies if in season)

Preheat oven to 375°F. Wrap beets in tin foil and bake for 1 hr. to 1 hr. and 15 min., remove from oven, open foil, and let cool (put in fridge if in a hurry)

De-stem cilantro, and finely chop all but a few leaves. Mix cilantro leaves, lime juice, agave, cumin, salt, cayenne in a small bowl.

Peel beets when cool, chop into ¾ inch cubes, and place in small bowl. Chop avocado into cubes the same size and put on top of beets. Pour in liquid, and toss (but not too much so it gets muddied by the beet juice), then top with the remaining few cilantro leaves. Serve with chips.