Beet Sweet Breakfastbrunch Bowl Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.
• Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.
• Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.

Steps:

• Remove the beets and the half sweet potato from the refrigerator.
• Drain the beet salad and soak up extra juice with a paper towel.
• Cut the sweet potato into cubes.
• Put the sweet potato cubes in a small bowl and spoon the beet salad into the bowl. Gently fold together.
• Prepare for that first sweet and tangy bite. Then you will loose all control and gooble the whole bowl down!

Steps:

• Heat the oven to 350 degrees. Lightly grease an 8-by-8-inch baking pan with olive oil and set aside.
• In a small bowl, whisk the cocoa powder and baking soda together. Set aside.
• Add the chopped beets, sugar and vanilla, if using, to the bowl of a food processor, and pulse until the beets are just puréed but before they begin to liquefy, scraping down the sides of the bowl as needed.
• In a small microwave-safe bowl, add 1 cup/6 ounces chocolate chips and the remaining 2 tablespoons olive oil. Heat in the microwave in 15-second intervals, stirring between each round, until the chocolate is almost completely melted, up to 75 seconds total. Remove the chocolate from the microwave, stir until completely smooth, then immediately add it to the food processor. Blend it with the beets on high until smooth. Add the eggs, blend to incorporate, then add the dry ingredients and blend until just combined, stopping to scrape down the sides of the bowl as needed.
• Remove the blade, and using a rubber spatula, scrape the brownie batter into the prepared pan, then smooth it into an even layer. Sprinkle the remaining 3 tablespoons/1 ounce chocolate chips on top and bake until the brownies have puffed and set on top but are still a little fudgy when a toothpick is inserted inside, about 25 to 30 minutes.
• Remove the brownies from the oven and allow to cool for at least 30 minutes before cutting into squares and topping with flaky sea salt.

Steps:

• Grease a loaf pan (9 x 5 x 3 or 8 x 4 x 2) and set it aside.
• Combine the dry ingredients in a bowl (except the nuts).
• In a separate bowl, beat the egg and add the beet, oil, orange juice, and applesauce.
• Add the wet ingredients to the dry all at once and mix until they are just combined.
• Fold in the chopped nuts.
• Pour the mixture into a prepared loaf pan.
• Bake in a preheated oven at 350 for 55-60 minutes or until a toothpick inserted near the center comes out clean.