But what about pink ones?


Today was one of those days when vegetable eating needed some encouragement.  Why can’t you only eat carrots? It’s a vegetable, why don't they get you off the hook for ‘eating your vegetables’?  So we discussed the importance of eating a variety of colours, as each provides different ‘good things’ that your body needs to grow and be healthy.

Not surprisingly, Miss Four defaulted automatically to pink.  ‘What about pink?’  Surely pink was a colour we should not forget.  Yams were first to come to mind, but as the season is coming to an end, we came up with another idea that was indisputably pink – beetroot hummus.  Which of course goes well with carrots!  We also managed to get some sticks of cucumber dipped in the hummus, and also one of stick of celery (and only one – it’s a start, we’ll keep trying).

Try this at home for any pink loving girls and boys.

Beetroot Hummus


  • 1 large/2 small beetroot, peeled and roasted (place in the oven in tin foil for 30 minutes at 180 degrees Celsius)
  • 1 can of chickpeas, drained
  • ¼ cup of olive oil
  • 1 clove of garlic
  • Juice of one lemon

Place all the ingredients in a food processor and process until smooth.  Serve with sticks of carrot, celery or cucumber, or on crackers or in sandwiches.