The pulp left after juicing beetroot is a nutritious byproduct rich in fiber, vitamins, and minerals. Instead of throwing it away, use this leftover ingredient to create delicious recipes like crackers, muffins, pancakes, soup, brownies, and even veggie burgers.
Its fibrous, versatile texture makes it perfect for both sweet and savory dishes. Simply refrigerate it in an airtight container for a few days until you’re ready to cook. Beets offer more than just juice—their pulp can elevate your meals while reducing food waste.
Beetroot Juice Pulp Recipes
Don’t waste nutritious beet pulp! Transform it into tasty dishes like muffins, crackers, soups, brownies, and more—delicious, fiber-rich, and zero-waste!
Leftover Beetroot Carrot Tomato Pulp Poori
Ingredients:
- 1 cup leftover beetroot, carrot, tomato pulp
- 2 cups wheat flour
- Salt (as per taste)
- 1 tsp red chilli powder
- 1 tsp kasuri methi
- 1 tsp lal mirch ka achar
- 1 tsp ajwain
- 1 tsp oregano
- Water (as needed)
- Oil (for deep frying)
Recipe:
In a mixing bowl, combine wheat flour, salt, red chilli powder, kasuri methi, ajwain, oregano, and lal mirch ka achar. Add the leftover pulp and mix well. Slowly add water and knead into a semi-soft dough.
Cover and rest for 10 min. Once ready, take a small portion, shape it round, and roll it on an oiled rolling base. Heat deep oil on a high flame and fry the poori, flipping on both sides until golden and crispy. Enjoy hot!
Tip: The pulp from beets, carrots, and tomatoes isn’t just great for cooking—it’s also one of the Superfoods to Add to Your Smoothie, giving it an extra dose of fiber and nutrients!
Beetroot Halwa
Ingredients:
- 3 cups grated beetroot
- 2 cups milk
- 1 cup sugar
- 3 tablespoons ghee
- 2 crushed cardamom pods
- 5 cashews
Recipe:
In a heavy-bottomed pan or small cooker, fry the grated beetroot with 1 tablespoon of ghee for 3-4 minutes. Then, add the milk and bring it to a boil. Cook on a medium flame until the mixture thickens.
Stir in the sugar and continue mixing until it turns glossy. Add the crushed cardamom, cashews, and the remaining ghee. As you continue frying, the halwa will start leaving the sides of the pan. Once done, transfer it to a serving plate and enjoy warm.
Tip: If you’re into Recycling Juicer Pulp, you can also use beetroot pulp from fresh juice instead of grated beets to make this halwa—a delicious way to reduce waste while enjoying a nutritious dessert!
Beet Pulp Crackers
Ingredients:
- 1 cup drained beet pulp
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup olive oil or melted coconut oil
- 2 tablespoons water
- 1 teaspoon dried thyme or rosemary (optional)
- 1 teaspoon garlic (optional)
Recipe:
Preheat the oven to 350°F and line a baking sheet with parchment paper. In a mixing bowl, combine the beet pulp, flour, baking powder, and salt. Stir well, then add the olive oil, water, and any optional herbs or spices.
Mix until a smooth dough forms. On a floured surface, roll the dough to about 1/4 inch thick, then cut cracker shapes using a knife or biscuit cutter. Arrange them on the baking sheet and bake for 15-18 minutes until lightly browned.
Let them cool for 5 minutes before serving with soups, salads, or dips. These crispy, savory crackers have an irresistible earthy flavor!
Storage Tips:
Keep these beet pulp crackers fresh by storing them in an airtight container at room temperature for up to a week. For a longer shelf life, refrigerate them or freeze them in an airtight bag for up to a month.
Beet Pulp Muffins
Ingredients:
- 1 cup beet pulp, drained
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1/4 cup vegetable oil
- 1/2 cup milk of choice
- 1 teaspoon vanilla extract
- 1/2 cup mix-ins, such as walnuts, chocolate chips, or raisins (optional)
Recipe:
Preheat the oven to 400°F and either grease a 12-cup muffin tin or line it with paper liners. In a large bowl, whisk together the beet pulp, flour, brown sugar, baking soda, and also salt. In a separate bowl, beat the egg, oil, milk, and vanilla until well combined.
Gradually add the wet mixture to the dry ingredients, stirring gently until just incorporated. If adding mix-ins, fold in nuts, raisins, or chocolate chips. Evenly distribute the batter into the muffin cups, filling each about 3/4 full.
Bake them for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool for 5 minutes before removing from the pan. Enjoy!
Guava and Beetroot Halwa
Ingredients:
- 1 cup guava pulp (deseeded and grated)
- 1/4 cup beetroot (peeled and grated)
- 1/4 cup milk powder
- 3 tbsp sugar
- 1/4 tsp green cardamom
- 2 tbsp Desi ghee
Recipe:
Heat Desi ghee in a karahi and add the grated guava pulp and beetroot. Let it cook for a few minutes until the moisture reduces. Stir in the milk powder and sugar, allowing them to blend into a smooth texture. Finally, sprinkle green cardamom for a fragrant touch. Serve warm and enjoy this delightful, wholesome dessert.
Beetroot Mini Tacos
Ingredients:
- 1 large beetroot (peeled and cut into thin slices)
- 3 tbsp pesto
- 2 tbsp crushed walnuts (chopped)
- 2 cups water
- 2 tbsp sugar
- 2 tbsp grated Parmesan cheese
Recipe:
Start by blanching the beetroot slices in water, then pat them dry using a kitchen towel. Lay them flat and spread a layer of pesto on top. Add the chopped crushed walnuts, then gently fold each slice into a taco shape.
Finish with a sprinkle of grated Parmesan cheese. Let them chill until cold, then serve these flavorful mini tacos as a unique and tasty treat.
Soft Beetroot Flatbread
Ingredients:
- 1 cup whole wheat flour
- 1/2 cup beetroot pulp
- Water (as needed)
- Salt (to taste)
- Dry flour (for rolling)
Recipe:
In a mixing bowl, combine whole wheat flour, beetroot pulp, and salt. Gradually add water while kneading until a smooth dough forms for bread. Cover and let it rest just for 15 minutes. Once ready, divide the dough into small, equal-sized balls.
Lightly dust a rolling surface with dry flour and roll out each ball into a thin chapati, ensuring it doesn’t stick. Heat a tawa or skillet over medium heat, place a chapati on it, and cook for a minute before flipping. Let both sides turn golden. Serve hot with your favorite curry.
Refreshing Beetroot & Tofu Salad
Ingredients:
- 1 cup diced beetroot
- 1/2 cup diced tofu
- 1 onion (finely chopped)
- 2 green chilli (chopped)
- 1/2 tsp salt
- 1/4 tsp chat powder
- Pinch of crushed black pepper
- 1 tsp lemon juice
- 2 tsp coriander leaves (chopped)
Recipe:
Start by boiling the diced beetroot until fully cooked. In a bowl, mix it with diced tofu, onion, green chili, and coriander leaves. Sprinkle salt, chaat powder, and crushed black pepper for flavor. Add a splash of lemon juice to enhance the taste. This tasty, vibrant salad can be enjoyed as a one-pot meal or paired with your choice of meal for extra nutrition.
Decadent Beet Pulp Brownies
Ingredients:
- 1 1⁄4 cups beet pulp (drained of moisture)
- 1⁄2 cup cocoa powder
- 1⁄2 cup coconut oil (melted)
- 1⁄2 cup maple syrup
- 2 eggs
- 1 teaspoon vanilla
- 1⁄2 cup almond flour
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
Recipe:
Preheat the oven to 350°F and grease an 8×8-inch pan. In a blender or food processor, blend the fresh beet pulp until smooth, then add the cocoa powder and pulse to combine. Transfer the mixture to a mixing bowl, then whisk in coconut oil, maple syrup, eggs, and vanilla until fully mixed.
Gently fold in almond flour, baking soda, and salt until just combined. Pour the batter into the prepared pan, spread it evenly, and bake for 25-30 minutes. Check with a toothpick—if it comes out clean, let the brownies cool completely before cutting and enjoying their fudgy texture, earthy flavor, and rich color.
FAQ’s
Q: What Can I Make with Beetroot Pulp?
Next time you make fresh vegetable juice at home, don’t throw away the pulp, as it contains fiber and can be used to create delicious things like veggie burgers, falafel, crackers, and chips. You can also try cookies or explore more ways to use it!
Q: What to Do with Juiced Beet Pulp?
Don’t waste beet pulp—it’s a nutrient-rich ingredient that can be transformed into tasty dishes! Add its fiber and moisture to baked goods like muffins, brownies, and pancakes, or blend it into soup for extra nutrition. It also makes delicious crackers and can be mixed into other blended foods for more texture and benefits.
Q: Can We Drink Beetroot Juice with Pulp?
Drinking water from soaked beetroot pulps, carrot, and cucumber is a great way to stay hydrated while getting essential nutrients and antioxidants that benefit overall health. It also aids digestion and may contribute to better skin health.
Conclusion
Beetroot juice pulp is an incredibly versatile and nutritious ingredient that should never go to waste. From crispy crackers and soft flatbreads to rich brownies and refreshing salads, there are endless ways to incorporate beet pulp into delicious recipes.
Not only does it add fiber and texture, but it also enhances the nutritional value of your meals. Whether you’re blending it into a smoothie, using it for baking, or crafting a unique dish, beet pulp is a fantastic way to reduce food waste while making your meals more wholesome. Experiment with these ideas and enjoy the benefits of this vibrant, health-boosting ingredient!
