With us now knowing the great benefits of beetroot, below are some fantastic recipes using beetroot powder. With Easter just around the corner, these Beetroot Chocolate Truffles are a must! And what better way to serve them than with a Beetroot Latte.

BEETROOT LATTE

Ingredients - 2 Tbsp Sunny Corner Beetroot Powder; 1 Tbsp warm water; 3 tsp Organic Road Maple Syrup; ½ tsp Vanilla Extract; ½ cup Organic Road Coconut Milk; ¾ cup Milklab Almond Milk

Method: Combine beetroot powder, maple syrup, warm water, and vanilla extract, whisking well. Add ¼ cup almond milk plus coconut milk. Warm milk mixture, stirring for 3 minutes. Pour milk mixture into coffee mug. Froth remaining ½ cup almond milk using a milk frother. Or simply shake the milk in a large jar until milk is frothy. Pour the frothed milk on top of the beetroot milk. Add extra sweeteners if desired.

BEETROOT HUMMUS

Ingredients - 2 Tbsp Sunny Corner Beetroot Powder; 2 cans Absolute Organic Chick Peas; 4 cloves garlic; ¼ cup Go Vita Australian Pumpkins Seeds, 1 juiced lemon; ½ tsp paprika, 2tbs Absolute Organic Australian Extra Virgin Olive Oil.

Method: Add all ingredients in food processor, blending until smooth. Pour into dish and sprinkle with extra olive oil.

BEETROOT CHOCOLATE TRUFFLES

Ingredients - 1 cooked medium beetroot; ¾ cup Natural Road Almonds; 15 Go Vita Medjool Dates; ½ cup Go Vita Australian Walnuts; ¼ cup Organic Road Raw Cacao Powder; 2 Tbsp Sunny Corner Beetroot Powder; 1 tsp vanilla Extract; Loving Earth Dark Chocolate 80g

Method: Process walnuts and almonds in food processor until it becomes a course meal. Place in a bowl. Add diced cooked beetroot with dates in food processor, blending until smooth. Add cacao powder, beetroot powder and nut meal, blending until combined well and is a sticky dough. Using a tablespoon, spoon out dough and roll dough into round balls. Place in lined baking tray and place in freezer for an hour. Melt chocolate by placing chocolate in a metal bowl, fitting over a saucepan with 5cm of boiling water. Stir until chocolate has melted.

Dip chilled truffles into melted chocolate, then sprinkle with beetroot powder. Refrigerate for 10 minutes.