Whether you are scouring for bargains on the grocery shelf, or have leftover red veggies about to out of date, these recipes are ideal to use up leftover foods in these lean times. Good for you and your pocket, the planet and local farmers, rather than buying ready-meals from big food brands and supermarkets. Fed up of the three main flavours of smoothies in stores? Try this Beetroot & Raspberry Smoothie (Minimalist Baker) instead. It contains carrot, fresh spinach and optional ginger and fresh mint leaves. You can pour extra into lolly moulds, where they’ll keep for a month.
Choose palm-oil-free vegan butter and make your own pastry. Keep these desserts away from pets, due to toxic ingredients like fruit pips & seeds, dried fruits, chocolate, nuts, nutmeg (and xylitol if used – just a few crumbs can be lethal). Keep fresh dough away from pets (can expand in the stomach).
Beetroots are packed with nutrition, and one of nature’s sweetest vegetables. Paired with raspberries for a beautiful taste and colour, this smoothie includes frozen mango to make it a lovely alternative to a sweet chocolate bar. Beets temporarily may turn your pee pink, so unless you have a health issue, don’t worry about it!
Creamy Beet Pasta (Crowded Kitchen) uses roasted beets with extra veggies, in this simple 8-ingredient recipe, that resembles a beetrooty vegan mac and cheese.
Creamy Vegan Beet Risotto (Crowded Kitchen) replaces the mushrooms with colourful pink beets, for this popular Italian dish.
Beet Brownies (Crowded Kitchen) takes an American classic, and makes it pink! These fudgy desserts are topped with pink frosting and fudgy chocolate chips.