Step 1
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Quarter beets and toss in a bowl with olive oil. Place on the prepared baking sheet.
Step 2
Roast in the preheated oven until a knife can be easily inserted into a beet 35 to 40 minutes. Set beets aside to cool slightly.
Step 3
Place the beets in a food processor along with the beans tahini lemon juice balsamic vinegar cumin turmeric sea salt and garlic. Blend until smooth adding small amounts of reserved bean liquid if the consistency is too thick. Transfer roasted golden beet hummus to a covered serving bowl and refrigerate until needed.
Step 4
Decrease oven temperature to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
Step 5
Mix cornmeal sugar baking soda and salt together in a large bowl. Stir in jalapenos onion and garlic. Add melted butter and mix well.
Step 6
Stir corn buttermilk eggs and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well. Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
Step 7
Bake in the preheated oven until puffed and golden brown 18 to 20 minutes. Transfer from muffin tins to a cooling rack.
Step 8
Mix cream cheese garlic vermouth parsley salt basil tarragon sage and white pepper in a food processor until smooth.
Step 9
Fill salami slices with herbed cheese spread roll and secure each with a toothpick. Return rolls to the refrigerator until needed.
Step 9
Mix ketchup soy sauce vinegar sriracha brown sugar sesame oil ginger and garlic in a saucepan and bring to a simmer over low heat. Add franks and heat until warm about 5 minutes.