Question: If you were a fan of the Office, is it possible to see or hear the word “beet” without the line, “bears, beets Battlestar Galactica” echoing in your head? For me, it happens 100% of the time; there’s no escaping it. By the way, was anyone’s else’s favorite character Creed?
I came up with this idea years ago at a restaurant I worked at, when I was trying to use up the remainder of my beet burger special from a few days before. It was a hit among the vegans and the staff…..and the vegan staff.
The fennel and paprika give the beet balls a hot Italian sausage flavor, while the chipotle adds a tiny bit of smokiness to them. You could even add a touch of maple syrup to them if you aren’t in love with beets and wanted less of an earthy taste.
The beet balls freeze beautifully, so if you make a large batch and freeze most of them, you’ll be able to thank yourself in the future when you can prepare a quick, healthy dinner in under 20 minutes. This recipe also pairs nicely with my Quick & Easy Spaghetti Sauce recipe, but you can always use store bought if you’re short on time. Sometimes you just want to eat, NOW!
- 1 cup Beets grated
- ¼ cup cooked Rice
- ½ cup Walnuts
- ½ cup diced Onion
- ½ cup grated Carrot
- 2 cloves Garlic minced
- 1 Tbsp Ground Flax mixed with 3 Tbsp Warm Water
- 1 Tbsp Tahini
- ½ Tbsp Dijon Mustard
- ½ Tbsp Nutritional Yeast
- 1 tsp Oregano
- 1 tsp Paprika
- ½ tsp Chili Powder
- ½ tsp Ground Fennel
- ¼ tsp Chipotle
- ¾ tsp Sea Salt
- 400 g Dry Spaghetti
- Spaghetti Sauce homemade or store bought
Heat your oven to 350°F.
Blend the walnuts into a flour in a food processor. Dump into a bowl and set aside.
Saute onion on med-high heat in 1-2 tsp of oil for 5-8 minutes until they start to brown. Add the minced garlic and cook another minute. Add the carrot and continue cooking and stirring for 5 more minutes. Add a splash of water, then add the spices and stir.
Peel and grate beets until you have 1 cup.
Place beets, rice, dijon, and tahini in the food processor and blend until it starts to form into a paste. Add the cooked vegetables and flax eggs and pulse a few times. Finally add the ground walnuts and pulse until combined.
Line a baking sheet with parchment paper and scoop the mixture using a cookie scoop, or your hands, and roll back and forth between your hands to form a ball. Place onto the tray and continue until the mixture is gone.
Bake for approximately 25 minutes.
While the beet balls are cooking, cook your pasta according to the package's instructions (about 10 minutes). Once cooked, strain and rinse, then set aside until the balls are done. Gently heat your sauce in a pot on the stove.
To serve, divide pasta among 4 plates, pour sauce over top and add beet balls. Enjoy!