Beet Snack Ideas

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Beet snack ideas

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This vegan beet pasta is the perfect no-chop meal, packing 30g of protein per serving! Ready in just 30 minutes, it features a beautiful pink sauce paired with perfectly al dente pasta. For an extra creamy touch, top it with stracciatella cheese or some crumbled feta!

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30min · 4 servings

Ingredients
• * 1/2 raw medium size beet, peeled (2 oz after peeled)
• * 1 raw medium size carrot (2.5 oz after peeled)
• * 1 egg
• * 1//2 cup greek yogurt
• * 1/4 cup avocado oil
• * 1 tsp vanilla extract
• * 1 cup all-purpose flour
• * 1/3 cup sugar
• * 2 tsp baking powder
• * 1 tsp ground cinnamon
• * 1/4 tsp ground ginger
• * 1/2 tsp salt

Instructions
• 1. Adjust oven rack to upper-middle position and preheat to 375 F.
• 2. In a high-speed blender, blend beet, carrot, egg, yogurt, oil, and vanilla extract until smooth.
• 3. Mix flour, sugar, baking powder, cinnamon, ginger, and salt in a bowl.
• 4. Gently mix the wet ingredients and dry ingredients together using a rubber spatula. Try not to over-mix.
• 5. Spray a nonstick mini muffin tin with a

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This is such a fun little party snack, and a great way to use your beet greens! Fresh beet greens are washed (this is important!) and then I dip them in a quick tempura batter and fry them into perfectly crisp chips. Use the beets themselves to make a delicious purée and you have an amazing plant-based appetizer, snack or just delicious plate of (fried) greens!

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🤤INGREDIENTS Beets Chickpeas Baking soda (helps soften the chickpeas quickly & removes a lot of chickpea skins = ultra smooth hummus) Tahini Garlic Cumin, coriander, salt & pepper Extra virgin olive oil Lemon zest & juice (adds zippy brightness and mellows the earthiness of beets) Za’atar & parsley for serving 😮TIPS • While cooking your own chickpeas from scratch makes a bit difference in flavor & texture in a classic hummus, we found that canned chickpeas work just as well here. • But make sure to simmer the chickpeas for 15-20 min until really soft. This is the to a super smooth texture. • Thin leftovers out with water and lemon juice or white wine/red wine/champagne vinegar and use as a salad dressing. Full recipe is on @rainbowplantlife page🥰

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Whipping up some school snacks for the week. Mini muffins are a breeze to make, and these beetroot and carrot ones are always a big hit with my kids. #homemadesnacks #kidsnacks #schoolsnacks #snacksforkids #easyrecipes #easyrecipe

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🥗 Oven-Roasted Beets 📋 Ingredients: 🥬 2 ½ lbs medium-large beets (peeled & sliced 1-inch thick) 🫒 3 tbsp extra-virgin olive oil 🌿 2 tbsp chopped fresh dill (+ more for garnish) 🧂 ¼ tsp salt ⚫ ¼ tsp ground pepper 🍲 ½ cup low-sodium veggie or chicken broth 🍇 2 tbsp balsamic vinegar 🧀 ⅓ cup crumbled goat cheese 👩‍🍳 Directions: 1️⃣ Preheat oven to 450°F (230°C). 2️⃣ Toss beets, olive oil, dill, salt & pepper in a large bowl. 3️⃣ Arrange in a single layer on a metal baking tray (no glass!). 4️⃣ Roast for 35 min, flipping once, until tender & golden. 5️⃣ Flip again, then pour in broth + balsamic vinegar. 6️⃣ Roast for another 20 min until liquid is absorbed & beets are soft. Follow @zeroglyx For Daily Healthy Keto Recipes To Weight Loss & Healthy Lifestyle🥑💯

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We make these muffins all year round, but they would be great for Valentine's day. 💗

For the bright pink color, you need to use an oven-roasted beet or raw beet. Using boiled or canned beet will make the color less saturated.

Ingredients
• 1 small oven-roasted beet or raw (peeled) beet
• 1/2 cup Greek yogurt
• 2 eggs
• 1/2 cup olive oil
• 3/4 cup milk
• 2 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 3/4 cup sugar
• 2 1/2 tsp baking powder
• 1 tsp salt

Instructions
• 1. Preheat oven to 425F (position rack in the middle)
• 2. Blend beet, Greek yogurt, eggs, olive oil, milk, and vanilla extract in a blender until smooth.
• 3. In a large bowl, mix flour, sugar, baking powder, and salt.
• 4. Make a well in the middle of the dry mixture and pour the wet mixture.
• 5

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Video by: @gabydimova --- For more amazing vegan recipes check the link in Pin or Bio!

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