Root To Shoot: Beet Three Ways

Shannon Smuts from Pure Good Food inspires us to use vegetables from root to shoot! 

All recipes by Shannon Smuts


  • 1 Cup beetroot juice
  • 1 cup rice flour (gluten-free)
  • 1 tsp baking powder
  • 1 Tbsp sugar
  • Pinch of salt
  • ½ Cup almond milk
  • 1 egg

How To Make Beetroot Pancakes

1. Mix beetroot juice, rice flour, baking powder, sugar, and salt in a bowl.
2. Beat egg and add almond milk, slowly add to the beetroot mix, stirring to form a smooth batter.
3. Heat a non-stick pan, pour small circles of batter, and cook until bubbles appear. Flip and cook until both sides are golden.


  • Beetroot pulp (leftover from juicing)
  • 1 can chickpeas, drained
  • 2 tbsp ground flaxseeds
  • 1/4 Cup sunflower seeds
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • Salt and pepper, to taste
  • Olive oil for frying

How To Make Gluten-Free Beet Pulp Falafel

1. Blend beetroot pulp, chickpeas, flaxseeds, sunflower seeds, garlic, cumin, salt, and pepper until well combined with a food processor or stick blender.
2. Grease your hands with olive oil and form mixture into small balls and fry in coconut oil until outside is crispy.
3. Leave to drain on a paper towel


  • Beetroot leaves, washed and chopped
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp coriander
  • Salt and pepper to taste
  • Crumbled feta for garnish

How To Make Middle Eastern Spiced Greens

1. Heat olive oil in a pan, sauté onion and garlic until softened.
2. Add beetroot leaves, cumin, coriander, salt, and pepper. Cook until leaves are wilted.
3. Sprinkle crumbled feta on top before serving

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