These delicious beet recipes are simple to make and will help you fall in love with this beautiful veggie. Bonus: tips and tricks for cooking with beets for best results and a beet pancake recipe that will win you over!
I am not a beet lover. Or, at least I didn’t used to be. Beets are these red root vegetables that are full of nutrients and vitamins, but also a serious earth flavor that one either loves or dislikes.
For most of my life, I have been in the dislike camp when it came to beets. But since becoming a veggie-loading queen, I have learned that beets can be delicious when added to the right recipe! And they add a serious pop of natural color to your food that is all natural and all kinds of dazzling!
Veggie-loading is a trend that a lot of people are hoping on board with in an effort of eating more vegetables in a way that they love! And beets are 100% part of that movement.
Health benefits of beets
So why bother adding beets to your recipes? Are they really that great?
Yes, friends. Yes they are. Beets are plant powerhouses that add a stunning color to your food but also some serious nutrients!
By adding beetroot to a recipe you also add: (source)
- protein
- fiber
- Folate (vitamin B9) (this is helpful for cell and tissue growth)
- Manganese. (an essential trace element)
- Potassium. (good for heart health)
- Iron. (an essential mineral that is necessary for the transport of oxygen in red blood cells)
- Vitamin C. (something all us can use more of in our lives)
How do I cook a beet for these recipes?
All of the above recipes call for cooked beets. Why? Beets have an earthy flavor that some people don’t love. Cooking beets helps to cut that flavor and enhance their natural sweetness….giving them a magical flavor.
There are lots of different ways to cook a beet. Some methods I have used are…
- Roast (suggested as I find it holds onto the color the best)
- Boiling
- Instant Pot
- Steaming
Time Saving Hack
Lots of grocery stores carry cooked beets in the refrigeration or freezer section! Unseasoned canned beets will also work to as long as you drain off their extra liquid. That way, you can make these beet recipes without having to do extra prep work.
Tips for cooking with beets
The color power of beets will vary from beet to beet AND depend a lot on how they are prepared. Some cooking methods (like roasting) help beets hold onto their natural colors while others draw the colorful juices out (like boiling). I find that the packed cooked beets tend to not hold as much red beet juice and don’t always create for a vibrant color.
If you want that powerful pink color, I highly suggest using roasted beets.
Best beet recipes
Have I sold you on veggie-loading with beets? Yay! I thought so!
Not sure where to start? Here are 10+ delicious beet recipes that won me over and they are sure to make a beet lover out of you too!
Chocolate Beetroot Cake (with raspberry whipped cream)
Beet Vegan Waffles
Strawberry Beet Instant Pot Applesauce
Kid-Friendly Pink Beet Smoothie
The BEST Beet Hummus
Fudgy Beet Gluten Free Brownies
Roasted Beets
Red Velvet Smoothie
Pink Beet Pancakes
Strawberry Beet Fruit Leather
All Natural Red Velvet Pancakes (gf + vegan)
Delicious Beet Recipes: Pink Beet Pancakes
Equipment
- Blender
Ingredients
- 2 cups rolled oats uncooked. If gluten free is important, make sure the oats are certified gluten free
- 1 1/2 tsp baking powder aluminum free suggested
- 1/4 tsp fine salt
- 2 large eggs
- 1/2 cup plain yogurt
- 2 tsp pure vanilla extract
- 4 ounce beets cooked and peeled. I find that roasted beets offer up a stronger color
- 1/2 cup unsweetened applesauce or mashed ripe banana
- 3 tbsp maple syrup
- 2 tbsp flavorless oil plus more for cooking
Instructions
- Combine oats, baking powder, and salt to a high-speed blender. Blend until oats become a fine powder.
- Pour the oat flour mixture into a bowl and set aside.
- In the now empty blender, combine remaining ingredients ( beets, egg, oil, yogurt, vanilla, syrup, applesauce). Blend until smooth and well combined. Add the oat flour mixture into the blender and blend again. Stop a few times to scrape the sides of the blender to ensure everything is well mixed.
- Heat a pan or other skillet over medium-low heat. Add a little cooking oil to the pan. When the oil is hot, portion out the batter into small pancakes.
- Cook until you see small bubbled forming on the top of the pancake and the edges seem dry, about 2-3 minutes. Flip and cook the other side for another 2-3 minutes. Place cooked pancakes onto a plate and continue with the remaining batter.
- Enjoy warm with topping of choice. Let cook completely before storing leftovers in an air-tight container in fridge for 4-5 days or in freezer
Nutrition
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!
Leave a Reply