Easy Beet Balls
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
301 kcal
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Course
Main Course
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Cuisine
Italian
Easy Beet Balls
Description
Easy Beet Balls are made by processing peeled beets into fine pieces, which are combined with toasted walnuts, kidney beans, breadcrumbs, diced red onion, and dried herbs including oregano and thyme. The mixture is seasoned with salt and pepper, then formed into balls that hold together due to the breadcrumbs and beans binding the mixture. Baking at 400°F for 25-30 minutes, turning halfway, produces a golden and firm exterior.
The accompanying zucchini can be spiralized into courgetti, eaten raw or blanched briefly in boiling water to soften. Serving the beet balls with green pesto adds an herbal, slightly rich flavor contrast.
This recipe offers a vegetarian option rich in texture contrasts—moist beet and bean interior with a toasted nutty crunch. The beet balls can be served as a snack, starter, or light meal with the zucchini providing a fresh vegetable component.
Ingredients
For the beet balls
- 2 beets washed (approx 300g, raw
- ½ cup walnuts 50g
- 15 oz red kidney beans 15oz can) drained and rinsed, 400g can
- ⅓ cup breadcrumbs 30g
- ½ red onion finely diced
- 1 teaspoon oregano dried
- 1 teaspoon thyme dried
- salt
- black pepper
To serve:
- 3-4 zucchini or courgette
- 3-4 teaspoons green pesto look out for vegetarian or vegan if required
Instructions
- Heat oven to 400°F/200°C and grease a baking tray with oil.
- Peel the beetroots and slice into chunks. Whiz in a food processor or mini chopper until fine. Transfer to a large bowl and set aside.
- In a dry frying pan, toast the walnuts for a few minutes until lightly golden.
- Add the walnuts and kidney beans to the food processor (no need to clean after the beets) and pulse once or twice until crumbly.
- Add the walnut bean mixture, bread crumbs, chopped onion, oregano, thyme, salt and pepper to the bowl of beetroot and combine well, you’ll need to use your hands. Squish the mixture well so that it sticks together. Roll into balls and place onto the baking tray.
- Bake the beet balls for 25-30 minutes, turning halfway through.
For the courgetti (zoodles):
- Courgetti can be eaten raw or cooked. Spiralise the courgettes (zucchini) in a hand-held or freestanding spiraliser. If cooking, blanch the courgetti for a minute or so in a pan of boiling water until hot, then drain. Gently toss the courgetti in the pesto then divide onto plates and top with the beet balls. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 14g | 28% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 136mg | 6% |
| Potassium | 1009mg | 21% |
| Fiber | 11g | 44% |
| Sugar | 8g | 16% |
| Vitamin A | 385IU | 8% |
| Vitamin C | 30.5mg | 34% |
| Calcium | 98mg | 10% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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