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Popular in the fitness industry for it’s numerous health benefits including improved blood flow, lower blood pressure and improve exercise and athletic performance from its high levels of nitrates. Beetroots are also great sources of fibre, Folate, Manganese, Potassium, Iron and Vitamin C. They can be eaten cooked or raw, have a super sweet and delicious taste and can be used in many different ways.


Toasted Flatbread:

  • 1 large wholemeal flatbread

  • 1 medium beetroot, cooked, sliced

  • 6-8 pieces artichokes, from a jar/can

  • ½ medium red onion, sliced

  • 100g firm tofu, roughly crumbled

  • 2 tsp balsamic vinegar

  • 2-3 tbsp vegan cream cheese

  • ½ cup hummus

  • 2 tbsp black olives, sliced

  • Spring onions

  1. Preheat oven to 180degC and have a tray ready.

  2. Place sliced artichokes on a baking tray. Marinate tofu in balsamic vinegar and add to the tray with artichokes. Bake for 5-10mins while you assemble the flatbread.

  3. Spread hummus over flatbread to cover the base.

  4. Add beetroot, olives, onion, cream cheese as you would when making a pizza.

  5. Remove tofu and artichokes from oven and add to the flatbread.

  6. Place flatbread on a baking tray and bake for ~20mins or until base and sides are crispy.

  7. Top with finely sliced spring onions and serve.


  • 1 cup plain wholemeal flour

  • 1 tsp baking powder

  • 1 tsp baking soda

  • ½ cup cacao powder

  • 1 large beetroot, cooked

  • 1 cup dates, soaked

  • 1 tsp vanilla

  1. Preheat oven to 180degC.

  2. In a large bowl combine the flour, baking soda, baking powder and cacao.

  3. Using a small food processor, blend together the cooked beetroot (skin removed) and soaked dates. Add roughly ½ - 1 cup of the date water to help the mixture come together.

  4. Add the beetroot and date puree to the dry ingredients along with the vanilla.

  5. Mix until well combined. Adding splashes of more water if needed.

  6. Transfer to a lined square baking tray and bake for ~30mins or until a skewer comes out clean.

  7. Makes 9 pieces.

Beetroot Falafels:

  • 1 can of no added salt chickpeas (drained, rinsed)

  • 1 cooked whole beetroot

  • 1 clove of garlic

  • 1 large handful of fresh parsley

  • 1 tbsp tahini

  • 1 tsp cumin

  • 2 tbsp chickpea flour

  • Squeeze of lemon

  1. Preheat oven to 180C.

  2. Add all ingredients to a food processor and blend until combined.

  3. Roll into evenly sized balls and place on a lined baking tray.

  4. Press mixture down to flatten a little, sprinkle with sesame seeds (optional)

  5. Bake for 30-35 minutes or until crispy and golden.

*makes 10-12 falafels.


Remember to please tag me on Instagram @awholesomeserving if you create any of these recipes!


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