Beetroot Donut

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.

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Course: Dessert, Snack

Cuisine: American

Keyword: Donut

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings:

Calories: 145kcal

Equipment

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

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

Nutrition