Transform Leftover Beet Pulp into these 5 Nutritious Treats
Beetroot pulp is the leftover fibrous material after juicing or cooking beets. While many people discard it, beet pulp is perfectly edible and contains beneficial fiber, vitamins, and minerals. This often wasted byproduct can be transformed into nutritious and delicious recipes.
In this article, I'll share 5 recipes that put beetroot pulp to use, including crackers, muffins, soup, brownies, and pancakes. You'll learn just how tasty and versatile beet pulp can be. Let's get cooking!
Beetroot pulp Recipes: at a glance
Introduction
Tools You'll Need
Ingredients You'll Need
Beetroot Pulp Recipes
Beet Pulp Crackers
Beet Pulp Muffins
Beet Pulp Soup
Beet Pulp Brownies
Beet Pulp Pancakes
Recap and Conclusion
Tools You'll Need
Making recipes with beet pulp is easy with some basic kitchen tools:
Mixing bowls - For combining wet and dry ingredients
Whisk or electric mixer - To thoroughly blend beet pulp into batters and dough
Baking sheets - For laying out crackers or brownies to bake
Muffin tin - For baking beet pulp muffins
Loaf pan - For baking beet pulp bread
Saucepan and blender - For blending cooked beet pulp into soup
Frying pan - For cooking beet pulp pancakes
These tools will make prepping these beetroot pulp recipes a breeze. Now let's get to the ingredients!
Ingredients, You'll Need
Many of these beet pulp recipes call for common pantry staples like:
All-purpose flour - For binding and adding substance
Baking powder and baking soda - For lightening and leavening
Eggs and oil - For moisture and richness
Salt and pepper - For seasoning the recipes
Herbs and spices - For additional flavor like cinnamon, thyme, paprika
Nuts or seeds (optional) - For extra crunch and texture
The key ingredient is of course beet pulp, preferably fresh from juicing beets. But even leftover pulp works. Okay, let's dive into these creative ways to cook with beetroot pulp!
5 Beetroot Pulp Recipes
1. Beet Pulp Crackers
Crunchy, savory crackers are a great way to use up beet pulp. These savory beet pulp crackers pair perfectly with soups, salads, and dips. Their earthy flavor and crispy texture make them irresistible.
Ingredients:
1 cup beet pulp, drained of excess liquid
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup olive oil or melted coconut oil
2 tablespoons water
1 teaspoon dried thyme or rosemary (optional)
1 teaspoon garlic powder (optional)
Instructions:
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a mixing bowl, combine the beet pulp, flour, baking powder, and salt. Stir to mix.
Add in olive oil, water, and any optional herbs or spices. Stir until a dough forms.
On a floured surface, roll the dough out 1/4 inch thick. Cut into cracker shapes with a knife or biscuit cutter.
Arrange the crackers on the baking sheet. Bake for 15-18 minutes until lightly browned.
Let cool for 5 minutes before serving. Enjoy!
Yield: About 2-3 dozen crackers
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2. Beet Pulp Muffins
Sweet muffins are another tasty way to use leftover pulp. These tender beet pulp muffins are perfectly moist and sweet. The earthy beet flavor pairs nicely with nuts, chocolate, or fruit.
Ingredients:
1 cup beet pulp, drained
1 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/4 cup vegetable oil or melted coconut oil
1/2 cup milk of choice
1 teaspoon vanilla extract
1/2 cup mix-ins like walnuts, chocolate chips, raisins (optional)
Instructions:
Preheat oven to 400°F. Grease a 12-cup muffin tin or line with paper liners.
In a large bowl, whisk together the beet pulp, flour, brown sugar, baking soda and salt.
In a smaller bowl, whisk the egg, oil, milk, and vanilla.
Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in any mix-ins if using.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 18-22 minutes until a toothpick inserted comes out clean.
Allow to cool for 5 minutes before removing from pan. Enjoy!
Yield: 12 muffins
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3. Beet Pulp Soup
For a hearty and healthy soup, blend beet pulp with vegetables and broth. This vibrant purple soup is nutrient-dense and full of earthy, beet flavor. The beet pulp helps create a silky texture.
Ingredients:
2 cups beet pulp, drained of excess liquid
1 tablespoon olive oil
1 onion, diced
2 carrots, peeled and sliced
2 stalks celery, sliced
4 cups vegetable broth
2 cloves garlic, minced
1 bay leaf
1⁄2 teaspoon thyme
Salt and pepper to taste
Instructions:
In a pot, heat the olive oil over medium heat. Cook the onion, carrots and celery for 5 minutes.
Add the beet pulp, broth, garlic, bay leaf, thyme and season with salt and pepper. Bring to a boil.
Reduce heat and simmer for 15-20 minutes, until vegetables are tender.
Remove bay leaf. Carefully transfer soup to blender and puree until smooth.
Return blended soup to pot and adjust seasoning as needed.
Serve warm garnished with croutons, parsley or drizzle of olive oil if desired.
Yield: 4 servings
4. Beet Pulp Brownies
These fudgy brownies get their rich color and earthy flavor from fresh beet pulp. Their texture stays perfectly moist thanks to the beets.
Ingredients:
1 1⁄4 cups beet pulp, drained of moisture
1⁄2 cup cocoa powder
1⁄2 cup coconut oil, melted
1⁄2 cup maple syrup
2 eggs
1 teaspoon vanilla
1⁄2 cup almond flour
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
Instructions:
Preheat oven to 350°F. Grease an 8x8 pan.
In a blender or food processor, blend the beet pulp until smooth.
Add the cocoa powder and pulse to combine.
Transfer mixture to a mixing bowl. Whisk in coconut oil, maple syrup, eggs, and vanilla until smooth.
Add the almond flour, baking soda and salt. Fold gently until just combined.
Pour batter into prepared pan and smooth the top.
Bake 25-30 minutes until a toothpick comes out clean. Allow to cool completely before cutting.
Yield: 9 brownies
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5. Beet Pulp Pancakes
For a healthy breakfast, add grated beet pulp to fluffy pancakes. These tender beet pulp pancakes have a beautiful pinkish hue and earthy sweetness. They make the perfect nourishing breakfast!
Ingredients:
1 cup all-purpose flour
2 teaspoons baking powder
1⁄4 teaspoon salt
1 tablespoon sugar
1 cup milk
1 egg
2 tablespoons melted butter
1⁄2 cup grated beet pulp
Instructions:
In a large bowl, whisk together the flour, baking powder, salt and sugar.
In a smaller bowl, whisk together the milk, egg, and melted butter.
Pour the wet ingredients into the dry and stir just until combined. Fold in the grated beet pulp.
Heat a lightly oiled griddle or frying pan over medium heat. Scoop the batter onto the griddle, making pancakes of desired size.
Cook until bubbles begin to appear on the surface. Flip and cook until golden brown, 1-2 minutes per side.
Serve pancakes warm, topping with maple syrup, fresh fruit, or a dollop of yogurt.
Yield: 8-10 medium pancakes Calories: 110 calories per 2 pancakes
Conclusion
I hope these 5 creative beet pulp recipes have inspired you to use up the pulp left over from juicing beets or cooking them. This fiber and nutrient-rich ingredient can be transformed into tasty crackers, muffins, soup, brownies, pancakes, and more.
Beet pulp adds beneficial nutrition as well as moisture and texture to baked goods and blended foods. Keeping beet pulp out of the compost and on your plate is an economical way to reduce food waste.
I'd love to hear if you try any of these recipes! Let me know which is your favorite recipe for beetroot pulp. Share any variations or serving suggestions you have too.
About the author
Gavin is the owner of Tru Foo Juice Bar. He has over 6 years of experience running a juice bar and creating juice and smoothie recipes for the consumer market
His passion for juicing began in his early 20s as he explored natural ways to boost nutrition and energy. Over the years, Gavin has experimented with countless ingredient combinations to create the perfect juice and smoothie blends and bring them to the masses.
