Beet bars – an anti -inflammatory treatment

If you are looking for a unique dessert that is as impressive as tasty, these beautiful beet bars are for you. Their vibrant color and delicate earthy sweetness are a wonderful way to integrate a less common vegetable into your baking repertoire. Don’t like beets? I think I’ve covered you here – it’s not “beef” if you want. Their beautiful (completely natural) color is impressive, but they also offer some strong nutritional benefits and can be adapted to fit different nutritional needs. See more in the details below!

Benefits for the health of beet bars

Not only these bars are a delicious pleasure, they also offer some serious health benefits. Basic ingredients such as beets, cocoa and egg dust provide basic vitamins and minerals, while beets and cocoa contain protective antioxidants and anti -inflammatory compounds.

Beets: The star component of this recipe, beetles, is full of essential nutrients that protect from chronic inflammation and diseases. It is a great source of fiber, folk and manganese, playing a role in improving bowel health, metabolism, brain function and heart health. Beets also contain nitrates, compounds that can help improve blood flow and reduce blood pressure. Some studies show that beets can even enhance athletic performance by increasing the efficacy in which oxygen is used by cells to create energy. Their deep red color comes from betalains, powerful antioxidants with anti -inflammatory properties.

Cocoa powder: Cocoa powder is rich in flavonoids, a type of protective vegetable polyphenol that has been shown to improve heart health by reducing blood pressure and improving blood flow to the brain. Cocoa also contains metals such as magnesium and iron.

Eggs: Eggs are an excellent source of high quality protein, as well as vitamins B2, B12 and D. They also provide choline, which is important for brain health. And do you have concerns about whether or not to include eggs in your diet? No concerns! There are no restrictions on eggs – they are not really connected to cholesterol levels in your body, as I once thought it was.

Beet bars: a rich in antioxidants, anti -inflammatory treatment

The combination of beets and cocoa dust makes these beet rods a strong anti -inflammatory treatment. Beets, thanks to their betalains, can help reduce inflammation in the body, while cocoa dust flavonoids further contribute to this effect. In addition, the use of beets not only adds natural color without chemical food dyes but maintains their nutritional value more.

How can you use beet bars for meal preparation

These beet rods are ideal for meal preparation as they keep in the fridge well for several days. You can make a lot during the weekend and have a dessert or snack ready to eat throughout the week. For greater storage, wrap the rods tightly and freeze for up to three months (freezing without freezing). If you are planning to serve them at a concentration, you can prepare the stroke and freeze in front of time and assemble them on the day of the event.

Creation of beet bars

Beet preparation

Start by warm -up your oven at 375 ° F. Wash, cut and peel the beets (both for rods and for freezing) using a vegetable peeler or a sharp knife. Then cut them into large pieces (1 inch). Note: Beet juice will stain most of things that come into contact with (including your hands!). For this step, wear gloves and/or apron and use a cutting board that doesn’t mind getting a little red. Wrap the pieces of beets in foil and bake for about an hour to very soft. Let them cool completely before use.

Pancake

While the beets cool, preheat the oven to 350 ° F. Spray a 9 × 13 -inch baking tray with cooking spray and align it with parchment paper, leaving a 2 -inch protrusion on all sides. This will allow you to easily pull the beet rods from the pan as soon as the cooking is done. Spray the parchment.

Making the beating

Cut about the cool pieces of beets into smaller pieces. Leave half of them for freezing. Combine the other half (about 1 ½ cups) with vinegar in a food processor until it is the consequence of a viscous apple (about 2 minutes). Keep 3/4 cup of this beet mixture to make the stroke, rejecting the rest.

In a large bowl, whisk together the granular sugar, brown sugar, egg and a teaspoon of vanilla extract. Add the beet mixture and mix until normalized. Mix flour, cocoa powder, baking powder and salt in another bowl. Gradually mix the dry ingredients in the liquid ingredients until combined.

Baking bars

Spread the stroke evenly in the prepared frying pan. Bake for 22-26 minutes (the cooking time will depend on your oven!), Until the top is adjusted and a toothpick that is inserted is mostly clean. Allow the bars to cool completely in the pan.

Making the freezing

Mix the remaining chopped beets with 1/4 cup water until normalized. A high -power blender will ensure that the mixture is perfectly smooth, but every blender will work. In a stand-up mixer or with a hand mixer, beat the soft butter, powdered sugar and the remaining one spoon of vanilla extract until the mixture is light, fluffy and smooth. Gradually add the puree from beets to achieve your desired color.

Frozen of bars

Spread the freeze over the cool bars, lift them from the pan using the parchment protrusion and cut into 12 squares.

Frequently questions for beets

Can I do this gluten -free?

Yes, you can replace all -purpose flour with a mixture of gluten -free flour. Make sure it includes a commitment agent like Xanthan gum for the best texture (Bob’s red mill is usually an excellent choice)

Can I do this dairy?

Absolutely. You can replace butter in the freeze with an alternative without dairy products such as butter or coconut oil.

Can I make this vegan?

To make these vegan beet bars, you can replace the egg with linseed (1 tablespoon of linseed soup mixed with 2.5 tablespoons of water). For freezing, use butter substitute without dairy products.

How do I save time?

Bake the beets in front of time or use the roasted beets purchased from the store to save preparation time. You can also skip the freezing for a simpler version of the bars.

Can I use alternatives for white sugar?

White sugar helps to balance the earthy taste of beets and contributes to the texture of the bars. While you can experiment with alternatives (honey, agave, maple syrup, coconut sugar), the reaction from white sugar is an important part of what these bars do so delicious. In addition, all added sugars have the same impact on blood sugar balance, regardless of their origin! The American Heart Association recommends limiting all types of added sugar to no more than 6% calories per day or less than 36 grams a day for men and less than 25 grams daily for women.

These beautiful beet bars are the perfect enjoyment to make if you are trying to integrate more plants into your diet this year. Whether you do them for a special occasion, preparation for lunch for the week, or just treat yourself, this recipe will surely deliver.

Try it and let me know how you like the comments! Looking for more delicious dessert recipes? See my own Raspberry almond; Easy frozen berry berryand Vegan Eggnog Cheesecake Squares for more inspiration.

Preheat your oven to 375 ° F. Wash, cut and cut the beets into large pieces. Wrap it in foil and bake for about an hour, until very soft. Unroll and let it cool. (This step can be done a few days ahead of time!)
While the beets are cooled, preheat the oven to 350 ° F. Spread a 9 x 13 -inch baking tray with cooking spray and align the bottom and sides with parchment paper, leaving a 2 -inch protrusion on all sides. Coating the parchment with cooking spray.
Make the stroke: Cut about the beets into many pieces. In a food processor, combine grilled beets and vinegar. Procedure up to very chopped, about 2 minutes. Measure a 3/4 cup reserve of the processed beet mixture. Discard any rest of the beet mixture.
In a large bowl, whisk together the granular sugar, brown sugar, egg and 1 teaspoon of vanilla extract until well paired. Add the beet mixture and mix until normalized.
In another mix of mixing, beat the flour, cocoa powder, baking powder and salt. Gradually add the liquid ingredients to the dry ingredients, mixing until combined (the mixture will be thick, such as the mixture of biscuit dough, if necessary).
Transfer the stroke to the prepared baking tray and press it into a uniform layer. Bake for 22 to 26 minutes, until the top is adjusted and a wooden option inserted into the center is mostly clean. Allow it to cool completely in the pan in a drawer for about 1 hour.
Freeze: While the bars cool down, prepare the freeze. In a blender or mini food processor, combine the cooked roasted beef with about 1/4 cup water until very smooth. In a middle bowl, whisk together the soft butter, powdered sugar and the remaining 1 teaspoon of vanilla extract until incorporated. Gradually add the puree from beets to achieve the desired pink shade, usually about 2 tablespoons for a vibrant shade. Beat the freeze to light and fluffy, about 5 minutes.
Frost the bars: Once the rods are cool, apply the freezing vanilla beets evenly over the top. Using the parchment protrusion, lift the bars from the pan and cut into 12 squares. Serve and enjoy!

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