Vegan Recipes: 3 Delicious Dishes Made with Beets

By: Mike Dunn | Segun Oduolowu Posted: 12:00 PM, Jun 21, 2018 Updated: 9:09 AM, Oct 30, 2018

Beets are packed with nutrients that help protect your ticker and brain. But not everybody likes the way they taste, so Chef Jon-Paul Hutchins has three recipes that will trick your taste buds. Whether you’re vegan or omnivorous, we bet you’ll love these recipes!

1. Almond Flour Beet Pancakes  

Not everybody likes the taste of beets, but everybody loves pancakes. Plus, this recipe is gluten-free , vegan-friendly, and super easy to make. The beets in them are roasted, which caramelizes the sugar and makes them taste like candy.  


  • 1 3/4 cups blanched almond flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp cane sugar or coconut sugar
  • 2 eggs, lightly beaten
  • 1 tsp pure vanilla extract
  • 2 Love Beets Organic Cooked Beets, chopped
  • 1/4 cup coconut oil or olive oil
  • 1/4 cup coconut milk (or cow’s milk, optional)


Add all of the ingredients to a blender or food processor. Blend until completely smooth and well-combined. Heat a non-stick or pancake griddle to a medium-high heat and spray with cooking spray. Once hot, measure 1/4 cup of pancake batter and pour onto a hot surface. Allow batter to cook until sides have set up and pancakes turn a deeper red, about 2-3 minutes.

Carefully flip and continue cooking until cooked through, about 2-3 more minutes. Note: pancakes made with almond flour take longer to cook than traditional wheat flour pancakes. Repeat for remaining batter. Optional: Serve pancakes with homemade whipped cream and/or maple syrup.


2. Beet, Carrot and Pomegranate Salad 

If you’re into the health and nutrition of beets but are afraid of the flavor, don’t worry. This vegan-friendly salad is the perfect starter and refresher to a delicious lunch that will satisfy your sweet tooth.  


  • 5-6 small beets, cooked and peeled 
  • 2 medium carrots, peeled 
  • ½ cup pomegranate seeds 
  • 1 ½ tbsp red wine 
  • 1 ½ tbsp red wine vinegar 
  • 1 tbsp honey 
  • ¼ cup extra virgin olive oil 
  • ¼ cup pistachios, chopped 
  • 1 tbsp chives, chopped 
  • 1 tbsp fresh, flat parsley, chopped
  • Flaked sea salt 
  • Freshly-ground black pepper 


Slice the beets and carrots thinly using a mandoline or hand-held slicer. Layer on a plate or platter, alternating beets and carrots. Sprinkle with pomegranate seeds and set aside.  

Mix the red wine, vinegar and honey in a medium bowl. Slowly drizzle in the olive oil while whisking continuously. Drizzle the dressing on the vegetables to coat. Add pistachios, chives and parsley. Season with flaked salt and freshly-ground black pepper, and serve immediately or at room temperature.  


3. Beet Margarita 

That’s right, you can also bring in the flavor of beets to happy hour. 



Rim serving glasses with salt by dipping the glass into a shallow dish filled with lime juice, then immediately dipping into shallow dish of sea salt. Set aside.

Pour beet juice, tequila, lime juice and agave nectar into a shaker over ice. Shake well (about 30 seconds). Pour even amounts of liquid into each salt-rimmed glass, and garnish with a fresh lime wedge. Cheers!






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