Not everyone appreciates beets like I do and those picky eaters have increased my culinary creativity. Beets are low in calories, nutritious, contain antioxidants and anti-inflammatory properties, plus they are easy to grow in a home garden or cheap to buy at the supermarket. With all those red globes have going for them it’s worth a little extra effort to disguise them in recipes so your picky eaters will eat them.
Red Beet Pancakes
Kids find these fun and delicious, sometimes even skipping the syrup topping. And if you don’t want anyone to know how they get their red coloring, I won’t tell them.
* ¾ cup beet purée (recipe to follow)
* 1 ¼ cup of milk
* 1/3 cup plain yogurt
* 1 egg
* 3 tablespoons of melted butter
* 1 teaspoon of vanilla extract
* ¾ cup of wheat flour
* 1 cup of all-purpose flour
* 3 tablespoon of brown sugar
* 1 tablespoon of baking powder
* ½ teaspoon of salt
Combine wet ingredients in medium bowl, then add dry ingredients, stirring until just blended. Drop 2 tablespoon of red pancake batter onto hot, greased griddle and cook 3 minutes on each side. Stick with the red food theme and serve with strawberry or raspberry sauce or make larger red pancakes and create a breakfast wrap filled with red berries and sprinkled with powdered sugar.
Pink Beet Humus
* 1 cup beet puree
* 1 – 15 ounce can of white beans
* 1 garlic clove (roasted or raw)
* Juice of ½ a lemon
* ¼ cup olive oil
* salt to taste
Place all ingredients except beet puree in food processor and purée until smooth, then add beet purée and pulse until well blended. Serve pink beet humus with pita chips or fresh vegetable sticks.
Red Velvet Beet Cupcakes
* 1 ½ all-purpose flour
* 2 tablespoons baking powder
* ½ teaspoon baking soda
* ½ cup cocoa powder
* ¾ cup sugar
* ½ teaspoon salt
* 2 egg
* 1/3 cup vegetable oil
* 1 cup puréed beets
*2 teaspoons vanilla flavoring
Pre-heat oven to 350 degrees. Combine all wet ingredient in medium bowl. Place all dry ingredients in a sifter and slowly sift dry ingredients into wet, stopping and stirring while sifting.
Line muffin pan with cupcake paper liners and fill each liner with 1/3 cup of batter. Bake for 20-25 minutes until an inserted toothpick comes out clean.
Pink Beet Frosting
What’s a cupcake without frosting? Use this recipe to make pink beet frosting for the red velvet beet cupcakes.
* ½ cup beet purée
* 1 – 8 ounce package of cream cheese, softened
* ½ cup butter
* ¼ cup powdered sugar
* 1 teaspoon vanilla flavoring
Place all ingredients in medium bowl and combine with a mixer until fluffy, spread on cooled cupcakes.
Roast Beet Puree
Wrap cleaned beets individually in aluminum foil and place in a pre-heated, 375 degree oven and roast for 45 minutes. Remove beets from foil and allow to cool. Put on plastic food service gloves (or place hands inside plastic bags to avoid skin stains) and rub beets to remove peeling. Place roasted, peeled beets in a blender and purée until smooth. Freeze in airtight container until needed.