Rainbow Beet Bites
Lately, I have been thinking a lot about cooking in colour - about how satisfying it feels to look at a plate full of vibrant foods. I have been using spinach to create green treats for awhile, and recently used sweet potatoes to make a batch of delicious pancakes. While shopping at our local Farmers Market, I came across a bunch of beets that I just couldn't turn down.
I don't typically buy beets. I like them, but generally feel like they are more work than they are worth. Truth be told, these Rainbow Beet Bites barely meet the standards of my lazy cooking techniques, but if you prep the beets in advance, then you can whip these babies up without too much fuss. After purchasing my bunch of beets, they sat in the fridge for at least a week before I got around to boiling them, and then another couple days before I felt like creating this recipe. I had a stretch of time with my toddler this morning, so we changed out of all our white clothing and got to work! While sneaking bites of dates, and guessing the final muffin colour, we managed to come up with some pretty amazing treats.
Rainbow Beet Bites by CHARLIE+LOU
4 small beets (like the size of your palm), cooked, halved and peeled
2 capfuls of vanilla
6 large medjool dates, pitted
4 tbsp coconut oil
1/2 lemon, juiced
reserved beet water
11/2c. spelt flour
1 tsp baking powder
1/2 tsp baking soda
handful of frozen blueberries (optional)
1 apple, peeled, cored and chopped (optional)
Prepare the beets: Wash the beets and cut them in half. Cover the bottom of a saucepan with water and add the beats (water should come about halfway up the beets). Bring to a boil and simmer for about 10 minutes or until the beets are soft. Cool completely and store the saucepan with beets and water in the fridge until ready to use. When the beets are completely cool the skin should be easily peeled off.
Look at that colour! It was amazing to work with…sightly messy, but amazing.
Making the muffins: Combine beets, eggs, vanilla, dates, coconut oil and lemon juice in a vitamix or blender. Blend until smooth. Add 1-3 tbsp of reserved beet water if needed to help blend.
In a medium size bowl combine the dry ingredients. Mix in the wet ingredients adding reserved beet water if the batter is too thick. If using, add frozen blueberries and chopped apple. If you're thinking that having to peel and chop an apple is just too much work, check out this amazing apple peeler and then make your decision!
Spoon into mini muffin molds and bake at 350F for 12 min. or until slightly golden. Makes about 24-30 mini bites.
I placed these beauties on the table to cool and almost half of them disappeared immediately. I brought about a dozen to pick-up my kindergartener and they were devoured by classmates in under 30 seconds. So I guess that means they're sorta good? Try them!