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Seed Coated Beetroot Balls

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Need some inspirational recipes for pink food? Then you have to try these sesame coated beetroot balls! Packed with so much flavor, a great texture, fluffy and soft, a beautiful pink color and coated in crispy seeds. Served in a bed of hummus and salad and topped of with some crumbled feta! Isn’t Fall a great season? With all the good seasonal food? At least I think so! 

Beetroots are such a healthy vegetable. They are packed with fiber and loaded with vitamin B9, which helps to form the DNA and RNA and helps the protein metabolism. Moreover they contain good amounts of manganese, potassium and Vitamin C. Also, they are great for vegetarians and vegans because of their high iron content. 

Beetroots are also proven to have numerous health benefits. When consumed they can control your blood flow levels, lower blood pressure, and increase your exercise performance! They help preventing cancer and are really low in calories. If all of this information hasn’t convinced you yet to try it than maybe look at that color! It’s so pink and pretty! 

The only reason why I did not cook with beets very often was because I did not know how to prepare them! I always thought of them being really difficult to prepare but actually they are really simple! You can either boil them, or steam them or bake them. I prefer baking the most because you can put it into the oven for about 50 minutes and don’t really have to leave an eye on it. It is so incredibly simple, I don’t know why I haven’t realized this earlier. Really missed out on something. 

After the little chunks have been baked, they just need to be combined in the food processor with a few other ingredients to get a doughy consistency. If you do not have a food processor you can just combine all the ingredients with a potato masher or a fork, simply bake the beets for a little bit longer! Form the balls, and roll them in the seed mixture. The seeds are really nutritious too and add an extra kick of protein to the balls, as well as some crunch. Think falafels but with beetroot and baked. 

If you feel like turning in the oven for just two servings isn’t worth it, than I have good news for you! Firstly, you can meal prep beets on the weekend so you have them in several dishes throughout the week, and secondly, you can make these balls in a big batch and freeze them (without baking). Whenever you need them, just take them out of the freezer and bake them in the oven and voila! 

I love to serve them on a bed of hummus because I am a hummus addict but if you prefer something else, Greek yoghurt for example would be really great too, or even some mashed avocado. On top some crumbled feta, it adds some freshness and I think the combo of beets and feta cheese is just bomb. Of course, if you prefer a vegan option, you can leave that out but if you are not vegan, I would definitely recommend to add it on top. 

Also, what I love to eat it with is some homemade focaccia. It basically is pizza, but only drizzled with some olive oil and fresh thyme. So good! If you don´t have the time or patience to make homemade focaccia, baguette, naan, or pita definitely works to. Or if you want to keep it low-carb, then leave the bread out!

I really enjoy making this recipe in fall because I believe that it is a healthy and funny way to switch up the game when preparing beetroots. It is not too hard but tastes amazing! I hope you like it and if you do so, I would really be thankful if you could leave a comment. Also be sure to tag me on Instagram with @uneptcuisiniere or #unepetitecuisiniere so I can see it! Happy fall, and I hope tht you will enjoy it!

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Seed Coated Beetroot Balls

A really delicious and nutritious way to add a twist onto your classic beet preperation.

Course brunch, lunch, Main Course
Prep Time 15 Minuten
Cook Time 1 Stunde 5 Minuten
Total Time 1 Stunde 20 Minuten
Servings 2 people
Calories 438 kcal

What you will need

  • 5 beets
  • 1 white onion
  • 2 cloves garlic
  • 60 g Quinoa
  • 2 tbsp cornstarch
  • 2 tbsp breadcrumbs
  • 2 tsp herbs de provence (or any other herb-based seasoning
  • 1 tsp salt
  • 2 tsp chia seeds
  • 3 tsp sesame seeds
  • 2 tsp bread crumbs
  • 1 tbsp olive
  • 3 tbsp hummus
  • 1 big handvull salad lambs lettuce or arugula or spinach works best
  • 40 g feta cheese
  • some more olive oil to drizzle on top
  • some focaccia or pita to serve

How to

That is how it works:

  1. Preheat the oven to 180C. Peel the beets and cut them into 1cm sized chunks. Layer them out on the baking tray, generously salt, and let them bake in the oven for about 50-60 minutes. After that time peek in with a fork. The beets should still have a little grip, and should not be too soft becaus eotherwise the mixture will be too soggy later on. Meanwhile cook the Quinoa according to the package instructions!

  2. Once baked add them into a large food processor. Add the 2tbsp of breadcrumbs, the cornstarch, salt quinoa, and the herbs. Pulse until combined and a crumby texture is created.

  3. Take the mass and form small balls. If you have, take an ice cream scoop and evenly portion them out into about 6 even sized balls. In a small bowl mix the seeds and the breadcrumbs. Roll the formed balls in the mixture so they are covered. Place them on a baking tray and drizzle with the olive oil. If you have an oil spray, you can use this.

  4. Bake them in the oven for 10-12 minutes, until crispy. Spread the hummus onto two plates. Top with the salad. Add the beetroot balls on top and spinkle with the crumbled feta cheese. Drizzle some more olive oil and serve with some focaccia or bread. Enjoy!

French Toast with Whipped Ricotta and Figs

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When it comes to breakfast I am usually the savory, and quick kind of person. I´ll mostly go for some avo toast with scrambled eggs or if I want something sweet for a yoghurt-chia pudding bowl with fresh fruit. Both of these come together in like 3 minutes and are really good. But on the weekends when I am not in a hurry I like to make something a little more time consuming. Sometimes I´ll go for something like eggs benedict or a beautiful fruit platter and eggs, pancaked or whatever I feel like. 

Last week though, we had this really nice, fluffy bread that was so good!! But I simply didn´t feel like having something savory so I decided to try making a french toast. I hadn´t made French toast often before that and I have actually never eaten until a little over a year when I visited the US for the first time. We used to get it in the cafeteria a few times a week and it was soo good! I remembered this French toast instantly when I saw this bread so I immediately decided to make it. 

The secret to making the best French Toast is thick bread slices, like 3cm, and a good amount of butter or coconut oil for frying. This makes it really crispy on the outside but really delicious and gooey on the inside, which equals the perfect French toast. The perfect bread to use is Brioche bread, but latterly ever bread works fine. If you are using a rather sweet bread like brioche, you do not have to make the dipping as sweet, but if you go for a dark on, you should make it a little sweeter. I have made both, with a brioche one and with one that actually was a potato-sourdough one, and they both turned out insanely delicious and addicting!

It actually is super simple to make and only asks for ingredients most people have on hand, which makes it a perfect Sunday morning breakfast when all the stores are closed anyway. For the dipping I used whole eggs because I think that they simply taste better than just the egg whites, almond milk, but you can use any dairy or dairy-free milk you like, some honey and a ton of cinnamon – because you can never have too much cinnamon. 

The toppings are the best part of every meal I think – also here. The whipped honey Ricotta is so insanely tasty and has such an addiction effect, it is soooo good! It has the perfect sweetness, the sweetness that already is in the rich Ricotta, and then that super good honey flavor. Mixed together and whipped fluffy, just good. Let me tell you, you won´t ever eat French toast without that again. It is not as fatty as butter or cream but it definitely beats it in flavor. Such a great variation to the good old piece of butter on top. 

The fresh figs perfectly round up the entire dish. They add a freshness and a bite, while not giving a contrast that is too harsh. I like using figs as they are seasonal and grown local at this time of the year but if you prefer berries, bananas or any other fruit that would work perfectly fine too. If you feel like getting extra fancy, you can even caramelize your fruits a little if you heat up some coconut oil or butter in a pan, add some sugar and then the fruit. This gives it an extra dish but I do not like it to be too sweet, so I leave out this step. The toast still tastes amazing. The crispy on the outside soggy on the inside toast, the creamy, tangy whipped Ricotta, the fresh fruits, and then that drizzle of honey on top. What do you want more?

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French Toast with Whipped Ricotta and Figs

Perfect Sunday Brunch Meal for a sweet tooth.

Course Breakfast, brunch, Dessert
Prep Time 10 Minuten
Cook Time 10 Minuten
Total Time 20 Minuten
Servings 2 People
Calories 661 kcal

What you will need

For the toast:

  • 160 G Brioche Bread or any other bread you like
  • 200 ml Almond Milk
  • 2 Eggs
  • 1 tsp Cinnamon
  • 2 tsp Honey can substitute for Maple if you prefer
  • pinch of salt
  • 1 tbsp Coconut Oil maybe more depending on your pan

For the Whipped Ricotta:

  • 160 g Ricotta
  • 1 tbsp Honey

For the toppings:

  • 3-4 figs
  • some honey

How to

  1. Thats how it works:

  2. Add the milk, the eggs, the cinnamon, honey, and salt in a big bowl and mix until all combined. Meanwhile heat up the coocnut oil in a pan. Once hot, dip the bread slices into the milk mixture so that both sides are covered with it.

    Place the dipped bread into the pan and fry on each side for about 3-4 minutes, until golden brown. If you feel like they are sticking to the pan simply add more oil.

  3. While the toast are frying add the Ricotta and the honey into a bowl. EIther with a hand mixer or simply with an egg whisk, whip it up until its all creamy and fluffy.

  4. Cut the figs in half or quaters.

  5. Take the bread out of the pan once it is finished. Top it with the Ricotta, the figs ad an extra drizzle of Honey.

  6. Enjoy!