Related Posts

• Simple Beetroot Hummus

  

  It is so simple to pick up a jar of hummus from a store. But it is almost as simple to prepare hummus yourself and know exactly what has been added. You can do everything from scratch, including soaking and boiling the chickpeas, but I usually don’t feel this is necessary. The chickpeas from a jar, especially if I choose an organic brand, do it for me, but in case you do have extra time you can soak the chickpeas overnight and then boil until tender. It makes sense for me to cook your own chickpeas if you need a lot of them, so I sometimes do this for bigger parties, but if I am just hungry for a quick beet hummus I prefer having it in 5 minutes instead of the next day! However, I do prefer to roast the beetroots at home. I do this quite often anyway, so I usually have leftovers for hummus too.

• Vegan Beet-Chocolate Cake

  

  Sometimes the only thing you need is a cake. Feels familiar? So let me introduce you to a chocolate and beetroot cake. No need to be afraid – we do use a lot of beets in this recipe, but you can’t taste it in the result. Also, if you are afraid of too many beets, then just skip the beetroot powder in the frosting (yes, there also is a frosting!) and substitute this with pink pitaya powder or just fresh berries or skip it altogether. The main purpose of the powder here is to color the “cheesecake” frosting into a nice pink-purple color anyway, so if you are happy with white, just go for it. The cake itself is quite moist and decadent anyway and a few of my friends have mentioned that this is the best vegan cake they have ever had. To make it even more luscious, I added a whipped tofu frosting for extra moisture. And of course, I needed to go the extra mile and also candied some beetroot ribbons. For this, I first created a sugar syrup – 1 cup of water and ½ cups of regular sugar. Bring to boil, add beetroot ribbons (or just very thinly cut beetroot slices), and simmer them for 30 minutes until they turn slightly translucent). Then drain them and leave them to cool. I also cooked the rest of the syrup down to beetroot caramel, but I am honestly not sure yet, where or how I will use this.

• Beetroot Pasta

  

  As you already know I absolutely adore seasonal food, but the season in Estonia is extremely short. Luckily we still have super nice autumn and I can even still pick fresh tomatoes from my balcony garden, but I know that the niceness is going to be over soon. The recipe I share with you today utilizes the best Estonian beetroots, but the even better news is that you can make the pasta with the same beetroot powder that I used as it is available on Amazon. I rarely advertise anything even in Estonia, but this beetroot flour is the next level, so if you get a chance – check it out. Enough with the promo and back to the recipe.

• Beetroot Raspberry Smoothie

  

  I usually don’t share smoothie recipes because smoothie is a very creative and simple food and what goes in my blender mostly depends on what I have waiting in my fridge or fruit bowl. I don’t remember a bad smoothie, so as long as your ingredients are fresh, I would say go for what you have. But since I have been adding raw beetroot to my smoothies for a few months now, and before I did it for the first time I did not even think about it, I figured it might be worth sharing. Raw beetroot in smoothies is fantastic! Like truly amazing. Especially with red berries in a supporting role. At least with my nutribullet, the smoothie is worth its name – smooth and velvety, so no reason to worry that raw beetroot will be grainy – it is not.

• Heartbeet Smoothie

  

  You know those family recipes with that one “secret” or unexpected ingredient, like grandma’s chocolate cake recipe that calls for mayonnaise or tomato juice? This smoothie is our version of that recipe. When you think about making a smoothie, you’re probably thinking, fresh greens, fruit or berries, maybe a booster like chia seeds or hemp seeds, and water or a nut milk. We’re guessing that a root vegetable doesn’t immediately come to mind. Well, we’re here to change your perspective! This smoothie has an extra-special secret ingredient – beets! Beets are a secret superfood powerhouse and are actually sweeter in flavor than most people think.

• Cauliflower Buffalo Hummus

  

  With the World Cup approaching, some healthy party snack recipes will come in handy! In the U.S., nothing says sports, like chicken wings and cheese dip. But if you want to beat the bloat and the hangover morning the next day, stick with us. When it comes to healthy sporting event snacks, we’ve got you covered! Our new Cauliflower “Buffalo” Hummus below is perfect for any big game! Serve it with veggies like sliced cucumbers, carrot and celery sticks. If you want to go all out, try our Green Pea or our Beet Hummus. All three together would make a beautiful spread. No game would be complete without our all-time favorite Spinach Artichoke Dip. This one is now a regular at most of our potlucks and parties. Pair any of these healthy alternatives with one of our Conscious Cocktails and make your 80:20 splurge like a rockstar would. Moscow Mule anyone? Move over Ruffles and sour cream dip! For more healthy alternatives on gameday that will keep you feeling on top of your game, be sure to check our our 80:20 Plan. What’s on your game day menu? Be sure to leave us a comment below.