Most people don't like beets, so I keep coming up with ways that everybody can enjoy them. I've made roasted beets and beet burgers, but beet balls was love at first bite. I challenged myself to a raw vegan detox this week, and I order zeppo beets, heirloom tomatoes, kale, zucchini and wheat grass from SingBean Market.
The recipe below is raw vegan and gluten free, but feel free to put some fire to these balls. These beet balls would go great with pasta, zoodles or just by themselves. Featured is zucchini noodles with raw avocado pesto. The raw pesto was a mixture of 1-2 avocados, 2 cups kale (or basil), 1/4 cup red onion, and juice of one lemon. This meal is a fresh reminder that going raw vegan is possible and worth it.
Raw, Vegan, Gluten-Free
3 Zeppo Beets - 1 1/4 cup (SingBean)
2 cups fresh, Kale or Basil (SingBean)
1 garlic clove, chopped
3/4 cup raw almonds
1/4 cup red onion, chopped
1 tsp organic fennel seeds
1 tsp Italian seasoning
1 tsp ground cumin
1/2 tsp dried rosemary
Pink Himalayan sea salt & cracked pepper to taste
Place all ingredients in a food process, and blend until the texture is almost smooth.
Shape mixture into 8-10 balls, pressing all the moisture out of the mixture in your hands or strainer. Once the moisture has been pressed out, shape the balls and set aside.
Toss your zoodles or preferred noodles in the avocado pesto. Top the creamy zoodles with the beet balls and garnish with red onion and bell peppers.