Think pink: 7 blockbuster recipes from Love Beets

Pink’s kind of a thing right now, huh? No one knows the power and potency of this super-hue better than Love Beets, the better-for-you brand that specializes in making it simple and delicious to enjoy your favorite root vegetable. Straight from their farms in Rochester, New York, to your fork, they’ve got lots of great tasting, ready-to-eat options to get your fix (and plenty of proven health benefits!) without the mess and fuss! And to honor the color of the summer, these recipes are absolutely un-beet-able.

Dark Chocolate Beet Scones 

Servings: 8 scones Prep time: 15 minutes Cook time: 20-25 minutes

Ingredients

* 1 package of Love Beets Organic Cooked Beets

* ¼ cup full fat coconut milk, stirred

* 2 tsp. vanilla extract

* 1 dairy free dark chocolate bar, chopped (about ½ cup)

* 2 cups + 1 Tbsp. whole wheat pastry flour

* ½ cup cold vegan butter (regular butter will also work)

* ¼ cup coconut sugar

* 2 ½ tsp. baking powder

* ½ tsp. salt

* Beet juice reserved from Cooked Beets, about 1 Tbsp.

* 2 ½ cups powdered sugar

* 1 Tbsp. orange juice

* 1 Tbsp. coconut milk

* ¼ cup pistachios, chopped

Directions

1. Preheat the oven to 400 and line a baking sheet with parchment paper.

2. Carefully open the Love Beets Organic Cooked Beets package, pouring excess juice into a bowl for later.

3. Using a food processor or high powered blender, puree the cooked beets until smooth and no chunks remain. Set aside.

4. Cut the cold butter into ¼-inch sized cubes and then place back into the fridge.

5. Add 2 cups of flour into a large bowl. Add coconut sugar, baking powder, and salt, whisking until well combined. Set aside.

6. In a smaller bowl, combine beet puree, coconut milk, and vanilla. Whisk until smooth and well combined.

7. Remove cubed butter from the fridge and add to the bowl of dry ingredients. Using your hands, toss the butter pieces with the flour, until coated. Then, using your finger tips, rub the butter into the flour until it is fully incorporated, until no large chunks of butter remain, creating a sand like mixture. This may take a few minutes.

8. Using a spatula, gently fold in the beet mixture to the dry ingredients, until just barely incorporated. Then fold in the chopped dark chocolate. The dough will be slightly sticky, but not wet. If the dough is wet, add the remaining 1 tbsp of flour. Being sure to not overmix.

9. Using your hands and lightly pressing with your palms, shape the dough into a circle, about 8 inches in diameter and 1 inch thick, on the lined baking sheet. Using a long knife, slice the dough into 8 triangles, pushing the knife all the way through the dough.

10. Bake for 15 minutes, turning the pan halfway through, then remove from the oven and carefully slice the dough again and pull the triangles away from each other.

11. Return the scones to the oven and bake for another 5-10 minutes or until the edges and tops are lightly browned.

12. Let scones cool on the pan for 5 minutes before transferring to a cooling rack.

13. While the scones cool, make the glaze by whisking together the reserved beet juice, orange juice, and powdered sugar. If the glaze is too loose, add an additional tbsp of powdered sugar, if too thick, add a tsp more of orange juice, until it reaches your desired thickness.

14. Once the scones are fully cooled, drizzle the glaze over the tops and sprinkle with chopped pistachios. Enjoy!

Beet Pecan Hummus Prep time: 10 minutes Servings: 4 Ingredients

* 1 can chickpeas, drained and rinsed

* 1 package Love Beets cooked beets

* ¼ cup tahini paste

* 2 Tbsp. almond butter

* Juice of ½ lemon

* ⅓ cup olive oil

* ⅓ cup toasted pecans

* Salt and pepper

* Garnish: herbs

Directions

1. In a high speed blender or food processor add all ingredients and process until completely smooth.

2. Top with olive oil, chopped pecans and fresh herbs. Enjoy!

Vegan Cinnamon Rolls with Pink Beet Icing Makes: 9 rolls Prep time: 80 minutes Cook time: 20 minutes 

Ingredients

Dough

* 1 cup almond milk

* 2 Tbsp. coconut oil

* 1 packet yeast (2 ¼ tsp.)

* 2 Tbsp. coconut sugar

* ¼ tsp. salt

* 3 cups spelt flour

Filling

* 3 Tbsp. coconut oil

* ¼ cup coconut sugar

* 1 Tbsp. cinnamon

* ½ tsp. ginger (optional)

Glaze

* 2-3 Love Beets Organic Cooked Beets

* 1 Tbsp. lemon juice

* 2 cups powdered sugar

Directions

1. Heat the almond milk and coconut oil just warm. Sprinkle the yeast on top and bloom for 10 minutes.

2. In a large mixing bowl, whisk together the spelt flour, coconut sugar, and salt.

3. Add the bloomed yeast mixture, and stir to form a sticky dough. Knead dough for 2-3 minutes, adding more flour only if needed. Return to the bowl, cover with a towel, and allow to rise for 1 hour until doubled in size.

4. Roll out on a floured surface into a rectangle approximately 13×9”.

5. Preheat the oven to 350ºF.

6. Brush with melted coconut oil. Sprinkle evenly with coconut sugar, cinnamon, and ginger.

7. Roll into a long starting on one long side and pressing the seam to seal.

8. Cut into 9 rolls. Transfer to a greased baking pan.

9. Bake for 20-22 minutes at 350ºF.

10. While the rolls are cooling, make the glaze. Puree the beets with lemon juice. In a bowl, whisk together the powdered sugar and 3-4 Tbsp. beet puree. Add puree 1 Tbsp. at a time until the glaze is thick but drizzle-able.

11. Once rolls have cooled for about 10 minutes, cover with the beet glaze. They are best served fresh and enjoyed warm.

Beet Mac & Cheese Prep time: 2 hours Cook time: 20 minutes Servings: 4

Ingredients

* 12 oz macaroni (or pasta of choice), cooked according to package directions

* 1 cup raw, unsalted cashews, soaked in room temp water for 2 hours

* ¾ cup Love Beets Organic Beet Juice

* 2 Tbsp. nutritional yeast

* 1½ Tbsp. lemon juice

* ¾ tsp. fine sea salt

* ½ tsp. cracked black pepper

* 1-2 Tbsp. olive oil for consistency

Directions

1. Soak cashews in room temp water for 2 hours. Drain and rinse.

2. Cook pasta according to package directions.

3. Add to the blender with beet juice, nutritional yeast, lemon juice, salt, pepper and olive oil. Blend until smooth and creamy. Toss cooked pasta in sauce and garnish with fresh herbs.

Beet Dyed Deviled Eggs Servings: 32 Prep time: 9 hours Cook time: 15 minutes

Ingredients

* 16 large eggs

* 1 package Love Beets, pureed in a blender or food processor

* ½ cup distilled white vinegar

* 2 ½ cups water

* 1 Tbsp. kosher salt

* ½ cup mayonnaise

* 2 tsp. yellow mustard

* 2 Tbsp. pickle relish, finely chopped

* 1 jalapeño, finely chopped

* ½ tsp salt

* ¼ cup chives, finely chopped

* 2 dashes hot sauce

* Freshly ground black pepper

* Handful of fresh cilantro leaves

Directions

1. Fill a pot of water so that the eggs will be covered by 1 inch. Bring the water to a boil, add the eggs, cover, remove from heat, and continue to cook in the hot water for 11 minutes.

2. Drain and run the eggs under cold water until cool.

3. Peel the eggs carefully under cold running water and set aside. Once eggs are hard-boiled, they will last up to 5 days in the refrigerator.

4. To stain the eggs, combine the beet puree, vinegar, water, and salt in a medium saucepan and heat over medium until hot, remove brine from heat.

5. Add the brine and peeled eggs to a bowl or container and chill at least 8 hours and up to 2 days.

Veggie-Beet Mashed Potatoes Serves: 8 to 10 Prep Time: 10 minutes Cook Time: 15-20 minutes

Ingredients

* 4 large Yukon gold potatoes, peeled and chopped

* 1 head cauliflower, cored and chopped

* 4 medium parsnips, peeled and chopped

* ½ yellow onion, chopped

* 3 large garlic cloves

* 2 packages Love Beets Organic Cooked Beets

* ½ cup vegan butter

* 3 Tbsp. extra-virgin olive oil

* ¼ cup non-dairy milk, of your choice

* 2 tsp. sea salt

* Freshly ground black pepper

* Handful chopped fresh herbs such as parsley, chives, and thyme

Directions

1. Set a steamer basket in a large pot. Fill with enough water to come just below basket and bring to a boil. Place potatoes, cauliflower, parsnips, onion, and garlic in basket; reduce heat to a simmer. Cover, and cook until tender, about 15 to 20 minutes.

2. Transfer steamed veggies and potatoes to a food processor and add the chopped beets, butter, olive oil, milk, and season with salt and pepper. Pulse until smooth and creamy. Taste to adjust for seasoning or with more butter or milk to achieve desired consistency. Be careful to not over mix.

3. Transfer to a serving dish and keep warm. To serve, top with herbs and more butter, if desired.

Vegan Chocolate Mini Beet Pops Servings: 8 Prep time: 30 minutes

Ingredients

* 1 cup soaked cashews, organic

* 1 ⅓ cup cashew milk, sub with any plant-based milk

* 2 medium sized organic cooked Love Beets

* 3 Tbsp. agave syrup, sub with pure maple syrup (amber color)

* 2 cups stevia sweetened chocolate chips, sub with 100% baking chocolate

* 2-3 Tbsp. coconut oil

* 2 Tbsp. maple syrup (optional, if using 100% chocolate)

Directions

1. To prepare the ice cream base soak cashews overnight or for 4 hours minimum. Rinse cashews and place in a food processor or high speed blender.

2. Add plant-based milk, agave syrup and red organic cooked Love Beets. Process until completely smooth for about 5-10 minutes.

3. Pour beet cashew base into your preferred ice cream molds and freeze for about 4-6 hours.

4. To prepare the chocolate coating, melt chocolate with coconut oil and maple syrup (optional) over low heat. Transfer into a glass and set aside.

5. Once the beet pops are frozen solid, take them out of the freezer and coat them in melted chocolate. Let sit on a baking sheet until chocolate has fully hardened.

6. Serve immediately or store in the freezer for up to two months. Enjoy!