Beetroot Puree and Egg-Free Beet Brownies

Let’s talk beetroot puree.

What?

Yep. Puree made from beets.

I first dabbled in baking with beetroot puree many years ago; back when I was completing my Dietetic Internship.

I was researching and presenting a continuing education lunch and learn to local dietitians on ADHD and nutrition. I wanted to offer dye-free red velvet cupcakes as the dessert option.

Fast forward to now. In addition to being a red-dye substitute, beetroot puree also works as a binder so it can also be used as an egg replacer in baked goods.

Beetroot puree was the answer to my ongoing egg-free brownie dilemma.

Of note, I prefer using raw beets to make this puree because it gives off a better color than cooked beetroot puree, especially when it comes to red velvet cake, red sugar cookies, or red frosting.

Ready to give it a try?

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Step 1: Wash your hands with soap and warm water. Gather your ingredients:

• 1 medium beet

• 1/2 cup water

Step 2: Wash and scrub beet root. Trip ends and remove skin with vegetable peeler.

Step 3: Chop beetroot into small pieces and add to a food processor. Pulse for 5-10 seconds.

Step 4: Add 1/2 cup water and pulse. Remove lid and scrape sides with a rubber spatula. Replace lid and pulse until smooth.

Step 5: Store raw beetroot puree in a sealed container in the refrigerator for up to three days. Leftover puree can be frozen for up to three months.

Egg-Free Brownies:

Beetroot puree is used as an egg-replacer in this egg-free, nut-free, and dairy-free brownie recipe. Don’t worry, the cocoa powder helps mask the earthy taste usually associated with beets.

Give this recipe a try and let me know how it turns out in the comments below!