5 delicious beetroot bun recipes you must try. They look great, they taste even better!

Not a fan of this root vegetable?

Trust us, the following beetroot bun recipes will change that very quickly.

In combination with chocolate, ginger or mascarpone, you simply have to fall in love with beets.

Bon apetite!

Red Velvet slices with vanilla frosting

A beetroot pudding made without food coloring that you will love! A deliciously sweet, earthy and extremely pliable dough is paired with an irresistible vanilla frosting, and you won’t believe that this recipe contains vegetables.

Ingredients

• 2-3 large raw beets, peeled and grated
• ¾ cup vegetable oil, neutral taste
• ½ cup cane sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 and ¼ cups plain flour
• 1 teaspoon ground cinnamon (optional)
• 1 and ½ teaspoons of baking powder
• pinch of salt

For the vanilla frosting:

• 1 cup room temperature cream cheese
• ½ cup room temperature butter
• 1 cup powdered sugar
• 1 tablespoon heavy cream
• seeds from 1 vanilla pod
• pinch of salt

Method

1. Preheat the oven to 180°C and line a 23 x 23 cm baking tray with baking paper.
2. Peel and finely grate the beets and squeeze them lightly to remove excess juice.
3. Set aside.
4. Beat the oil with all the sugars in a bowl and add the eggs one at a time.
5. Mix the dry ingredients and fold them into the wet mixture along with the grated beets.
6. Pour the batter into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool completely
8. Meanwhile, prepare the vanilla frosting.
9. Using a stand mixer fitted with a paddle attachment, beat cream cheese with butter on medium speed, about 3 minutes.
10. Add the powdered sugar, 1 tablespoon of the cream, the vanilla seeds, and the salt, keeping the mixer running on low.
11. Increase speed and beat for 3 minutes until very smooth.
12. Spread the vanilla frosting over the cooled cake using a large spatula.
13. Place in the refrigerator for 3 hours to cool the bun completely.
14. Remove from refrigerator 15 minutes before serving.

Beet cake with ginger

If you want to make a scrumptious dessert that’s ridiculously easy, try this beetroot cake. Loaded with healthy vegetables, luxurious looking and delicious at the same time, it will be the highlight of any party.

Ingredients

For the cake:

• 75 g walnut halves, roughly chopped
• 200 g plain flour
• 150 g granulated sugar
• 2 teaspoons of baking powder
• 1/4 teaspoon of baking soda
• 1/4 teaspoon salt
• 250 g half-cooked beetroot, peeled and coarsely grated
• finely grated peel of 1 large orange
• 100 g ginger, finely chopped
• 2 large eggs
• 60 g sour cream
• 125 ml of sunflower oil
• 1 large vitamin C tablet

For the frosting:

• 150 g cream cheese at room temperature
• 60 g powdered sugar, sifted
• 70 ml of De Luxe cream
• 20 ml of fresh ginger juice

For decoration:

• finely grated peel of 1 orange or a few handfuls of freeze-dried raspberries

Method

1. Preheat the oven to 180°C.
2. Grease and line a 20 cm round cake tin with baking paper.
3. Place the chopped walnuts in a heavy pan on the stove and roast for a few minutes over low heat.
4. Set aside.
5. Place the flour, sugar, baking powder, baking soda and salt in a large bowl and whisk to combine.
6. Add the beetroot, orange peel, walnuts and ginger, but do not mix yet.
7. Put the eggs and sour cream in a separate small bowl and whisk.
8. Add oil, crushed vitamins and beat again.
9. Pour the beetroot and flour mixture over the liquid and mix thoroughly with a large spatula.
10. Pour the batter mixture into the cake tin – it should more or less level itself – and bake in the middle of the oven for 50-55 minutes.
11. Test the cake for doneness by inserting a toothpick that should come out clean.
12. Remove the cake from the oven and place on a wire rack for 30 minutes before removing from the pan.
13. While the cake is cooling, you can place baking paper on it to keep the cake moist.
14. Prepare the frosting.
15. Place the cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat for about 10 seconds until smooth.
16. Add the sifted powdered sugar and beat until well incorporated.
17. Add the cream and beat for about 1 minute – beating in the cream will thicken the frosting and make it smooth.
18. Add the ginger juice (or ginger syrup) and beat for just a few seconds until combined.
19. Use a spatula to spread the frosting over the top of the cake.
20. You can decorate the top with a little orange peel or freeze-dried raspberries and serve.

Beetroot bread with topping

This sandwich is beautifully soft and tasty and is perfectly complemented by the white chocolate and yogurt coating. An absolute treat!

Ingredients

For the sandwich:

• 115 g mashed beetroot, already cooked
• 120 ml of milk
• 1 egg
• 65 g of melted butter
• 125 g granulated sugar
• 150 g plain flour
• 5 g of baking powder

For the frosting:

• 150 g of white chocolate
• 60 g of yogurt

Method

1. Preheat the oven to 180°C.
2. In a large bowl, whisk together the eggs, sugar and milk.
3. Add mashed cooked beetroot.
4. Add the melted butter and beat again.
5. Make sure the butter is not too hot.
6. In another bowl, mix the dry ingredients: flour and baking powder.
7. Put the dry ingredients in a bowl with the rest of the ingredients and whisk everything together.
8. Put the dough in a sandwich mold that you previously lined with baking paper.
9. Bake for 45 minutes.
10. Insert a toothpick or knife into the bun to check that it is properly baked.
11. Meanwhile, prepare the frosting.
12. Melt the white chocolate.
13. Let rest at room temperature for 5 minutes.
14. Mix the white chocolate with the yogurt in a bowl.
15. Let cool for 30 minutes.
16. When you take the frosting out of the fridge, it should be the right consistency: creamy and smooth, not too runny.
17. Spread the frosting on the sandwich.
18. The bread should be at room temperature.
19. Enjoy your meal!

Oil cake with beetroot

Sweet roasted beets and extra virgin olive oil add the perfect earthiness and flavor to this delectable puff pastry. Thanks to its slightly sweet notes, this dessert is great as a breakfast, but also as a snack or dessert.

Ingredients

• 570 g raw beets, trimmed, peeled and cut into pieces
• 360ml extra virgin olive oil plus 2 tbsp plus for brushing
• 1 and ½ teaspoons of salt
• 450 g plain flour or more
• 240 ml whole milk
• 1 tbsp lemon zest plus 120ml fresh lemon juice (from 3 or 4 lemons)
• 5 eggs, beaten
• 300 g of granulated sugar
• 1 tablespoon of baking powder
• ¼ teaspoon of baking soda
• powdered sugar for dusting

Method

1. Preheat the oven to 200 degrees Celsius.
2. Line the tray with baking paper. ¨
3. Toss the beets with 2 tablespoons oil and 1/2 teaspoon salt and place on a baking sheet.
4. Bake until tender, about 30 to 40 minutes, stirring halfway through.
5. Allow the beets to cool to room temperature.
6. Once cool, transfer the beets to a food processor and pulse until pureed.
7. Put the puree in a medium bowl.
8. Reduce the oven temperature to 160 degrees.
9. Grease the inside of a 25 cm cake pan with oil, sprinkle with flour, then turn the pan over the sink and gently tap to remove excess flour.
10. Set aside.
11. In another medium bowl, whisk together the milk, lemon zest, and juice and let sit for 1 to 2 minutes until thickened.
12. Add the eggs and whisk, then whisk in the remaining 1 1/2 cups oil and set aside.
13. Sift 3 1/2 cups flour with granulated sugar, baking powder, baking soda and remaining 1 teaspoon salt into a large bowl and whisk.
14. Make a well in the center and pour in the wet ingredients, continuing to beat, starting from the center and moving outwards, until just combined.
15. Transfer 2 cups of the batter to the bowl of cooled beet puree and gently mix until combined.
16. Pour about half of the plain batter into the prepared pan.
17. Next, pour half of the beet batter and then half of the remaining batter. Top with another layer of remaining dough with beets, then a final layer of remaining dough without beets.
18. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes.
19. Remove the cake from the oven, loosen it from the edges of the pan with a butter knife and let it cool for 5 minutes.
20. Carefully invert the cake onto a serving tray to cool completely.
21. Sprinkle with powdered sugar before serving.

Chocolate-beet bun with mascarpone

Sweet roasted beets and extra virgin olive oil add the perfect earthiness and flavor to this delectable puff pastry. Thanks to its slightly sweet notes, this dessert is great as a breakfast, but also as a snack or dessert.

Ingredients

• 345 g boiled beetroot
• 85 g dark chocolate (at least 70%)
• 150 g of plain flour mixed with 1 and ½ teaspoons of baking powder and 1.5 g of salt
• 30 g of cocoa powder
• pinch of salt
• 150 g cane sugar
• 3 eggs
• 150 ml of olive oil
• 250 g Mascarpone
• 100 g of powdered sugar
• 1 teaspoon of beetroot powder

Method

1. Preheat the oven to 180 degrees Celsius.
2. Line a deep baking tray with baking paper.
3. Blend the beetroot in a blender and set aside.
4. Melt the chocolate in a water bath and mix it with the beetroot.
5. In a separate bowl, mix the flour with baking powder and salt, cocoa, salt and sugar.
6. Add the beetroot and chocolate to the flour mixture and mix well.
7. Add the eggs one at a time, then gradually mix in the oil until fully incorporated.
8. Pour into the baking dish and bake for about 30 minutes.
9. Leave to cool and make the frosting.
10. In a bowl, beat the mascarpone, icing sugar and beetroot powder until smooth.
11. Spread all over the bun and sprinkle with a little more beetroot powder.
12. Cut into squares and serve.

And how did you like the beetroot buns? Write to us in the comments!