As suspected, beets know no boundaries. We’ve spanned cuisines and countries in this one. This challenge even had some folks switching over from the beet haters side.
Some interesting ideas tackled this week: beets to make pink bread and pasta. Whoa. Beetloaf? Intriguing!
To take a look at the recipe and visit each participating blog, click on the corresponding photo below. Cue the magenta!
Kohlrabi and Quince’s Roasted Pickled Beets and Radishes
The Space & Spoon’s Beetroot Mini Cobs with Caramelised Beet & Onion Mayo
Cupcake Kitteh’s Beetroot Pesto Pizza
Veganolution’s Pink Hummus
Come Vegan With Me’s Beet Risotto
Tasty Planet’s Beet-Apple-Carrot Juice
Vegan on the Prowl’s Beetroot Chutney
Geeky Treats’ Boba Fettuccine Beet Pasta
From Kirsten’s Kitchen to Yours’ Beetroot Ravioli with Spinach Pesto
Think Care Act’s second dish: Beets with Coconut Sauce
Bedazzled Vegan’s Beetroot Samosas
Odd Mom Out’s Beetloaf
The Picky Vegan’s Curried Beet and Sweet Potato Latke with Apple-Beet Chutney
Kristy’s Beet Slaw
Also, check out The Elizavegan Page’s Wartime Roasted Beets with Kale (unphotographed).
As I hoped, we even had some desserts, too!
Think Care Act’s Raw Beet Tartlet
Eating on a Napkin’s Chocolate Beet Pudding
Flaming Apron’s Coconut Lime Ice Cream with Beetroot Syrup
Ripe’s Beet Cheesecake Bites
Thanks guys. Now have some great recipes to use with the beets in my garden!
Tune in this coming Friday for the next secret ingredient(s)!