I got my hands on a lot of beets at the market and was breaking my brain over how to use them to make a delicious and protein-rich post-workout meal. I didn’t want to make the typical roasted beets or raw beet salad. I was in the mood for some loaf experimenting.  I chose  quinoa for the protein because I thought it would be easy to shape into a loaf pan. Quinoa is one of the plant protein sources that has a complete range of amino acids. Perfect for muscle-growth! Here is what I came up with.

Beet Quinoa Loaf

Ingredients:

3 medium beets, steamed and grated

1 sweet potato, grated

1 carrot, grated

¾ cup of quinoa

½ cup oatmeal, processed into rough meal

¼ cup raw sunflower seeds

¼ cup raw pumpkin seeds

½ cup dried cranberries

1 tbsp maca powder (for extra energy boost)

1 scoop raw protein powder

1 ½ tbsp chia seeds soaked in ½ cup of water (to provide the stickiness)

¼ cup soy sauce

1 tbsp agave nectar

¼ tsp tarragon

½ tsp cinnamon

A pinch of cumin seeds

Pepper to taste

Directions:

Preheat the over to 175 degrees Celsius. Line a loaf pan with parchment paper. Oil the parchment paper in some coconut oil.

1. Mix the chia seeds with water. Set aside so the mixture can gel.
2. Cook the quinoa.
3. While the quinoa is cooking, steam the beats until the knife poked through meets only a little bit of resistance. The beets shouldn’t be completely cooked, but shouldn’t be undercooked either. Cool and grate the beets once they are cooked.
4. Peel and grate the sweet potato and the carrot.
5. Stir the vegetables and the oatmeal in a bowl. Add the spices and mix together.
6. Add 2/3 of the vegetables, quinoa, seeds, berries, and the powders to a separate bowl. Mix very well before adding the liquids.
7. Add the liquids and mix well.
8. Transfer the mixture into the oiled loaf pan.
9. Bake for 30-40 minutes. Let cool and enjoy.

The loaf came out better than I thought! It was dense enough that I could cut it and yet light enough that I didn’t feel lazy after eating it. It made a great protein- and mineral-packed dinner for us.  Beets are rich in Potassium, Iron, and Magnesium (not to mention all the goodness from the seeds!)

I still had 1/3 of the vegetable mixture left over. I decided to indulge in some fried deliciousness.

 Beet fritters

 Ingredients and directions:

1. Heat some coconut oil in a frying pan.
2. Grab a handful (about ¼ cup) of the vegetable mixture from above number 5 and form into a latkes-type patty.
3. Fry on both sides. Enjoy.

The fritters were pretty much the best thing I had ever tasted made from beets. They were crispy on the outside and light on the inside. The coconut oil not only made my kitchen smell like a movie theater, but also added a touch of luxury to the fritters. I will be making these often from now on.

Of course, my Russian mother would not forgive me if I got beets at the market and didn’t make borscht. A vegan and healthy borscht recipe is coming up next.

I wish you love and light,

M