Pink Jeweled Beetroot Donut Recipe: Nature’s Sweet Secret

You know that moment when you’re staring at a gorgeous beetroot and wondering if it could possibly make dessert magic happen? Well, I’m here to tell you it absolutely can, and these pink jeweled donuts are living proof. The natural sweetness, that stunning rosy color that’ll make your Instagram followers weep with envy, plus all those sneaky health benefits – what’s not to love about turning vegetables into pastry perfection?

Why You’ll Love these Pink Jeweled Beetroot Donuts

Why would anyone put beetroot in a donut, you might wonder? Trust me, I get it. But these pink beauties will change your mind completely.

First, they’re naturally stunning. The beetroot creates this gorgeous rosy hue that’s Instagram-worthy without any artificial dyes. You’re basically eating a sunset.

Second, they’re surprisingly moist and tender. Beetroot adds subtle earthiness that balances the sweetness perfectly. Think chocolate and coffee, but lighter.

Finally, you’ll feel less guilty. With whole wheat flour, almond flour, and hidden vegetables, these donuts almost count as health food. Almost being the key word here.

What Ingredients are in Pink Jeweled Beetroot Donuts?

These donuts might seem like they’ve an unusual ingredient list, but trust me, everything here serves a purpose. The beetroot isn’t just for show, though that gorgeous pink color is definitely a bonus.

You’ll find most of these ingredients in your pantry already, which makes this recipe even more appealing. The only thing you might need to pick up is fresh beetroot, and maybe some strawberries if you’re feeling fancy with the glaze.

Ingredients:

• 1 boiled beetroot
• 1 cup whole wheat flour
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 2 tbsp melted butter (or oil)
• 1 egg
• 1/2 cup soymilk (or milk of choice)
• 1 tsp vanilla extract
• 1 tsp baking powder
• Pinch salt

For the strawberry glaze:

• 1 cup fresh strawberries
• 1/2 cup powdered sugar

A Few Things Worth Knowing

The beetroot is doing double duty here, adding both moisture and that stunning natural color. You’ll want to cook it until it’s fork-tender before blending. And yes, wear gloves unless you want pink fingers for the next few days.

The flour combination is where the magic happens. Whole wheat flour gives these donuts some substance, while almond flour keeps them tender and adds a subtle nutty flavor that plays beautifully with the beetroot’s earthiness.

Coconut sugar brings a gentle sweetness that won’t overpower the delicate beetroot flavor. If you only have regular sugar on hand, that works too, but coconut sugar adds this lovely caramel-like depth.

For the milk, any type works perfectly fine. Soymilk, almond milk, oat milk, regular dairy milk – they’ll all give you delicious results. Just use whatever you’ve got in your fridge.

How to Make these Pink Jeweled Beetroot Donuts

Making these stunning pink donuts is actually easier than you might think, though I won’t lie and say it’s a five-minute affair. The beetroot does need some prep time, but everything else comes together pretty smoothly.

First things first, get your oven preheating to 350°F and grease those donut pans. This is one of those recipes where having everything ready makes your life so much easier. Trust me on this one.

The beetroot preparation is where most people get a little nervous, but it’s really straightforward. Take your 1 boiled beetroot and cook it until it’s fork-tender. I’m talking about the kind of soft where you can practically mush it with a fork.

Once it’s ready, you’ll blend it with the 1/2 cup soymilk, 1 egg, 2 tablespoons melted butter, and 1 teaspoon vanilla extract. This creates the most gorgeous pink mixture that honestly looks too pretty to be real.

While your beetroot mixture is getting silky smooth, grab another bowl for the dry ingredients. Whisk together the 1 cup whole wheat flour, 1/2 cup almond flour, 1/4 cup coconut sugar, 1 teaspoon baking powder, and that pinch of salt. Nothing fancy here, just make sure everything’s evenly distributed.

Now comes the moment where everything transforms. Pour your pink beetroot mixture into the dry ingredients and gently fold them together. Don’t go crazy with the mixing here, you’re not trying to develop gluten or anything dramatic. Just combine until you can’t see any dry flour streaks.

Here’s where a piping bag becomes your best friend. Fill it with the batter and pipe into your prepared donut pans. If you don’t have a piping bag, a large spoon works too, though you mightn’t get those perfectly even donuts. Sometimes imperfect is charming though, right?

Pop those beauties into your preheated oven for 12 to 15 minutes. You’ll know they’re done when a toothpick inserted comes out clean. The smell alone will have you hovering around the oven like a hawk.

While the donuts are baking, you can tackle that strawberry glaze. Blend the 1 cup fresh strawberries until smooth, then push the mixture through a fine sieve to remove all those little seeds. Nobody wants seeds in their glaze, believe me.

Mix the strained strawberry puree with the 1/2 cup powdered sugar until you get that glossy, pourable consistency.

The hardest part of this whole process is waiting for the donuts to cool completely before glazing. I know, I know, the anticipation is killing you. But warm donuts will melt your beautiful glaze right off, and that would be a tragedy.

Once they’re cool, dip each donut face-down into that gorgeous pink glaze, let the excess drip off, and place them on a wire rack. The glaze will set up nicely, creating this beautiful jeweled effect that makes these donuts look like they belong in a fancy bakery window.

Pink Jeweled Beetroot Donuts Substitutions and Variations

What happens when your pantry doesn’t exactly match this recipe, or you’re dealing with dietary restrictions that make you want to pull your hair out?

I’ve got you covered with swaps that won’t compromise flavor.

Can’t find almond flour? Use all whole wheat instead.

No soymilk? Any milk works perfectly.

For egg-free donuts, try a flax egg or applesauce.

Coconut oil replaces butter beautifully.

Want chocolate lovers to swoon? Add cocoa powder to the batter.

The strawberry glaze isn’t your only option either.

Try cream cheese frosting, chocolate ganache, or even a simple powdered sugar dusting.

What to Serve with Pink Jeweled Beetroot Donuts

How do you turn a gorgeous pink donut into a complete breakfast spread or dessert experience?

I love pairing these beauties with creamy Greek yogurt and fresh berries for morning indulgence.

Coffee’s obviously perfect, but herbal tea works magic too. The earthy beetroot flavors complement chamomile or mint surprisingly well.

For dessert parties, I’ll arrange them alongside vanilla ice cream or whipped cream. The pink color creates stunning contrast on white plates.

Want something fancy? Drizzle extra strawberry glaze around the plate, add edible flowers, maybe some chopped pistachios for crunch.

Instagram will thank you later.

Final Thoughts

These pink jeweled beauties prove that healthy baking doesn’t mean sacrificing joy or flavor. I’m convinced these donuts will become your new obsession, especially when guests can’t believe vegetables created something this gorgeous.

The natural sweetness from beetroot paired with that vibrant strawberry glaze creates magic in every bite. Plus, you’ll feel pretty clever serving dessert that’s secretly packed with nutrients.

Whether you’re surprising family or impressing friends, these donuts deliver both wow factor and wholesome goodness.

Sometimes the best treats come from the most unexpected ingredients, don’t you think?

Recipe Card

Introduction: Transform humble beetroot into stunning pink donuts that taste as incredible as they look! These healthy baked beauties combine earthy beetroot sweetness with vibrant strawberry glaze, proving that nutritious treats can be absolutely gorgeous. Perfect for surprising guests who’ll never guess the secret veggie ingredient hiding inside these jewel-toned delights.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Serves: 12 donuts

Ingredients:

*For the Donuts:*

• 1 boiled beetroot
• 1 cup whole wheat flour
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 2 tbsp melted butter (or oil)
• 1 egg
• 1/2 cup soymilk (or milk of choice)
• 1 tsp vanilla extract
• 1 tsp baking powder
• Pinch salt

For the Strawberry Glaze:

• 1 cup fresh strawberries
• 1/2 cup powdered sugar

Instructions:

1. Preheat oven to 350°F and grease donut pans thoroughly.
2. Cook beetroot until soft, then blend with soymilk, egg, melted butter, and vanilla extract until smooth.
3. In a separate bowl, whisk together whole wheat flour, almond flour, coconut sugar, baking powder, and salt.
4. Combine wet beetroot mixture with dry ingredients, mixing until just combined.
5. Transfer batter to a piping bag and pipe evenly into prepared donut pans.
6. Bake for 12-15 minutes until a toothpick inserted comes out clean.
7. For glaze, blend strawberries until smooth, strain through a fine sieve, then mix with powdered sugar.
8. Allow donuts to cool completely before glazing.

Notes:

• Wear gloves when handling beetroot to prevent staining hands and surfaces
• Let donuts cool completely before glazing to prevent melting
• Use a piping bag for evenly shaped donuts and cleaner filling
• Substitute coconut oil for butter for dairy-free version
• Store glazed donuts in refrigerator for up to 3 days
• Can make donuts ahead and freeze unglazed for up to 1 month
• Strain strawberry puree for smooth, professional-looking glaze

Nutritional Information:

Frequently Asked Questions

How Long Do Pink Jeweled Beetroot Donuts Stay Fresh?

I’d recommend storing your beetroot donuts in an airtight container at room temperature for up to three days, or you can refrigerate them for about five days to maintain freshness.

Can I Freeze the Baked Donuts for Later Use?

I recommend freezing your baked beetroot donuts before glazing them. They’ll stay fresh for up to three months when properly wrapped. Simply thaw and add the strawberry glaze when you’re ready to serve.

What’s the Best Way to Store Leftover Strawberry Glaze?

I’d store leftover strawberry glaze in an airtight container in your refrigerator for up to three days. Before using it again, I’ll give it a quick stir since it might separate slightly.

Do These Donuts Taste Like Beetroot or Vegetables?

I’ve found these donuts don’t taste like vegetables at all! The beetroot adds natural sweetness and creates that gorgeous pink color, but you’ll taste vanilla, almond flour, and coconut sugar instead.

Can I Make the Batter Ahead of Time?

I wouldn’t recommend making the batter ahead since it contains baking powder, which loses effectiveness over time. You’ll get better rise and texture if you prepare it fresh right before baking.