Beetroot Recipes

Beetroot Recipes

Bev Dunne

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.


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.


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.


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.