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Beet Balls (V)

Kayla Castle • November 28, 2021

Beets are one of those foods either you love them or despise them, there is no in-between HAHA. Well, I love beets highly nutritious and delicious. Beets contain dietary nitrates that have been shown to enhance athletic performance and recovery. Training or recovering for a hard workout sesh? Try reaching for beets or beet juice for a natural boost. 

Recipe

Ingredients

4-5 beets store bought ready-to-eat or 1 beet steamed 

1 large carrot, peeled & chopped

1 tablespoon coconut aminos or soy sauce

15-oz chickpeas, drained & rinsed

Handful of fresh parsley, about 4-5 springs

1 tablespoon tomato paste

2 tablespoons nutrition yeast

 ½ cup raw cashews

1 onion, diced

2 garlic cloves, chopped

1 teaspoon salt and garlic powder

 ¼ teaspoon black pepper. 

Method

1.)   Heat a skillet over medium heat, melt plant sterol. Add the onion and garlic and cook for 7-minutes till tender. Remove from heat and set aside.

2.)   Preheat oven to 350F and line a baking sheet with parchment paper. 

3.)   In your food processer add the cashews and parsley. Blend on high to finely minced. Next add in the beets and carrots and blend on high. Remove lid and give it a good stir making sure all ingredients are incorporated then add the chickpeas, nutrition yeast, coconut aminos/soy sauce tomato paste, garlic/onion mixture and seasonings. Pulse mixture for 3-4 seconds and repeat checking after each pulse to completely blended but still retains texture. 

4.)   Using a cookie scoop form ~1-tablespoon size balls and spread out on prepared pan. Bake for 30 minutes. Serve with tomato sauce, fresh greens, or hummus, enjoy!

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