Valentines Day is one of my favourite holidays because it celebrates my favourite colour, pink! Instead of sharing a bunch of chocolate recipes, this year I decided to embrace my love of all things pink and share recipes that use vibrant beets. As an added bonus, beets contain anti-inflammatory compounds that have been studied within the context of heart disease.
I’m shared these recipes on Breakfast Television on February 13 at 8:30 am. Watch the segment here.
You can watch behind the scenes footage on my Instagram Stories under the the ‘Beets on BT’ highlight.
Recipes from My Heart Beets for You on Breakfast Television
Pretty in Pink Hummus
Roasted beets add such a beautiful earthy flavour to traditional hummus. Hummus is one of my favourite snacks because it is really quick to make and you can dip just about anything in it. Chickpeas and beets are both an excellent source of fiber that provides support for the digestive tract.
Liver Detox Smoothie
Liver Detox Smoothie is extremely refreshing, it has a warming spiciness from the ginger, a sweetness from the beet and sourness from the lemon. It is one my of favourite smoothies from the Holistic in the City 21 Day Smoothie Guide because it is not a super sweet smoothie.
Let Them Beet Cake
I know you have heard of carrot cake, but have you ever tried beet cake? The batter for this cake is a stunning pink bit it, unfortunately, fades when it is baked. However, the beets add pretty flecks of pink and an earthy sweetness to the cake.
Prep time: 15 minutes | Inactive prep time: 30 minutes | Cook time: 1 hour | Serving size: 1 cake
- 2 cups spelt flour
- 1 ½ cups coconut sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ cup coconut oil
- 1 cup almond milk
- 1 tsp vanilla
- 2 large eggs
- 2 cups grated beets (4 small beets)
- Pre-heat oven to 350F and grease a round cake pan with coconut oil
- Mix all dry ingredients together with a spoon.
- Whisk wet ingredients together until frothy.
- Add the wet ingredients to the dry ingredients and stir until mixed, then fold in the grated beets.
- Pour the batter into the cake pan and cook for an hour or until the tooth pick inserted in the center comes out clean.
- Let the beet cake cool for 30 minutes then ice with the Coconut Cream Cheese frosting below.
Coconut glaze Ingredients
- 1/4 cup coconut oil, melted
- 1 tsp vanilla
- ½ tsp Himalayan salt
- 1 cups golden cane sugar (processed into icing sugar)
- 1 tbsp vanilla Greek yoghurt
- ¼ a beet
- The coconut oil should be a buttery consistency at room temperature, if it is too runny put it in the fridge for a minute or two. Cream the coconut oil, vanilla, salt and icing sugar together.
- Add the apple cider vinegar then slowly add the milk until desired consistency is reached at room temperature. The coconut oil will liquefy at 24 degrees, so to ensure the proper consistency is reached prepare the filling in the same temperature it will be served in, adjusting the consistency by adding milk or additional icing sugar.
- Spread the icing on the cooled cupcakes using a knife or piping bag.
- To make the sprinkles, process half of a beet until you get little sprinkle like pieces of carrot and sprinkle them over the iced beet cake.
Kale Beet Salad
Kale Beet Salad with Ginger dressing is the perfect winter salad. The ginger dressing gives it a unique and warming flavour and the pecans add a protein crunch.
Roasted Beets with Feta
Roasting beets is an easy way to enjoy this vibrant veggie. This salad makes a great energy-boosting side dish. Beets are an excellent source of folate, the B vitamin that is very important in the prevention of birth defects and contributes to energy production.
For this recipe, I roast the beets as directed in the Pretty in Pink Hummus Recipe, and tossed them in olive oil, lemon juice, salt and pepper. Top with crumbled feta and chopped parsley.