Beet Protein Brownies & My Favorite Beet-filled Recipes
Oh, beet root, aren’t you sweet? You give me lots of good to eat!
Okay, I hate to admit it but I was not always a fan of beets. Only recently have I started liking beets. Just over a year ago, I remember how I’d still turn my nose up at the canned slices at salad bars. They just seemed tasteless and weird to me. It was not until I spotted some very dirty but beautiful bunches at a local farmers market that I decided to give them a try. I was forever changed 😍
Not surprisingly, beets taste so good when you whole roast them yourself. They taste alright boiled but, the same way roasting makes sweet potatoes extra tender and flavorful, the same works for beets. I like wrapping them in foil or popping them in a Dutch oven for an hour to bake. You must try it! Then, you can make my fudgy Beet Protein Brownies (scroll down) or any of these other awesome beet recipes in my round up!
After all, I’m constantly trying out different recipes and I figured I’d share a few beet-themed ones that I love!
Beet and Carrot Quinoa Spinach Salad
Recipe photo via Cookie and Kate
If you follow me on Instagram, you know I rave about Cookie and Kate recipes. So, evidently, I’ve made this fresh salad at least three times that I can remember. It works with raw or cooked beets, too.
Hearty Veggie and Brown Rice Salad
Recipe photo via Kim’s Cravings
As of now, Starbucks no longer sells this salad. Still, back when Starbucks was selling this salad, I would recreate it at home. Also, I think it’s yummy with some diced apple thrown in!
Beet Latte
Recipe photo via Tone it Up
Surprisingly, this lightly spiced, lightly sweetened, beet-infused drink is actually delicious hot or cold (if prepped ahead of time)!
Mega Beetroot Veggie Burgers
Recipe photo via Donal Skehan
These burgers have “mega” in their name for a reason! I enjoyed a big batch of these delicious patties for days!
Additionally, here’s a quick recipe you can’t go wrong with…
First, slice a beet. Second, apply peanut butter, cinnamon, and sea salt on said beet. Lastly, top with another slice of beet. Then, EAT.
Finally, the moment we’ve been waiting for:
Beet Protein Brownies!
These brownies are legit. Seriously, you might need to restrain yourself from just eating the raw batter. Well, I did. In actuality, there is nothing “raw” about the batter so feel free to eat this brownie batter with a spoon! Though, if you can wait 15 minutes, the batter makes pretty awesome brownies, too. The Beet Protein Brownies came together thanks to the help of some standout products:
The Natural Citizen Organic Protein
Square Organics Peanut Butter bar
Even if you don’t have some of these ingredients, you can still make brownies! I’ll leave substitutions in the recipe.
- 1/2 cup chopped beets (about 1/2 of one large)
- 3/4 cup kidney or other beans, rinsed and drained
- 1/3 cup The Natural Citizen Organic Protein
- 1/4 cup cacao powder, or cocoa powder
- 1 tsp baking powder
- 1/4 cup coconut sugar, or brown sugar
- 1/4 cup natural peanut butter
- 1/2 tsp coconut extract & 1/2 tsp vanilla (or just 1 tsp vanilla)
- A pinch of salt ~ 1/8 tsp
- 1 Square Organics bar, chopped into cubes (optional)
- Preheat the oven to 375 degrees Fahrenheit and grease or line a 9 x 5 loaf pan (mine is 8.5 x 4.5) with parchment paper.
- In a food processor or blender, add all of the ingredients except for the Square Organics bar, if using, and blend until smooth. You may need to stop the processor to scrape down the sides. The batter will be very thick—do not add milk or water it down! Once blended, stir in half of the square organics bar.
- Scoop batter into the loaf pan and press into the corners. If desired, you can lightly oil a spoon or spatula to help press the batter and this way it won’t stick! Then, top with remaining square organics cubes and lightly press into the batter.
- Bake for 10-15 minutes. (I took mine out at 10 minutes and they stayed nicely fudgy.) As long as the top of the brownies has formed a solid crust, then that means they are ready. If the top is still gooey, leave in for up to 15 minutes. Not longer, or the brownies may dry out.
- Let the brownies cool completely before cutting into them. They will keep in a covered container in the fridge for up to 3 days.
Recipe loosely adapted from @Dani_Nemeh’s Brownies.
Do you have some new ideas for how to use beets? Or, perhaps you have some yummy beet-filled recipes under your belt. Please, feel free to share in the comments. As you know, I love to try out new recipes!
By the way, if you fancy a chocolate dessert without turning on the oven, definitely check out my Creamy Peanut Butter Chocolate Crisp Bars!