The vegan beetroot and lemon cookies are white and pink heart-shaped vegan shortcrust pastries. They are perfect for everyday use but will be ideal for Valentine’s Day and Mother’s Day because they are romantically pink. Furthermore, the vegan beetroot and lemon cookies are so simple to make that dads (who are increasingly skilled in the kitchen) and even kids can easily try them.
I made them heart-shaped, but any form, even the simplest, will do.
The vegan shortcrust pastry naturally contains no eggs or butter, and it’s delicious when colored with fruit and vegetable pulp, such as beetroot or carrot pulp.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 280.35 (Kcal)
- Carbohydrates 38.18 (g) of which sugars 9.60 (g)
- Proteins 5.63 (g)
- Fat 12.61 (g) of which saturated 1.70 (g)of which unsaturated 10.10 (g)
- Fibers 4.47 (g)
- Sodium 4.57 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
What you need to make vegan beetroot and lemon cookies
The following ingredients are needed for the two doughs, and it is preferable if they are wholemeal and organic.
- 1 cup flour
- 1 cup spelt flour
- 1/4 cup brown sugar
- 1/3 cup vegetable oil
- 1/4 cup red beets, cooked, boiled (blended with lemon juice)
- 3.5 tbsp plant-based milk (only as needed for mixing)
- lemon zest (grated – at least half a lemon or more)
Tools
I always use a kitchen robot or food processor to mix. It’s quick, doesn’t dirty the kitchen, and the cookies turn out perfectly. If you want to know how to do it, read:
Mixing shortcrust pastry in a food processor
- 1 Food Processor
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How to make vegan beetroot and lemon cookies
Let’s start by mixing the two flours, sugar, and vegetable oil in the mixer. This will give us a kind of sandy texture. Then, divide the dough into two-thirds and one-third proportions.
I divided the doughs this way, making more pink and a little less white, but nothing prevents you from changing the proportions; just remember to also adjust the beetroot pulp amount.
Additionally, those who decide to mix by hand can follow the same procedure: indeed, the various steps are absolutely identical.
We start with the white dough, so as not to stain the blender jar red. Add the lemon zest and finish mixing with a little plant-based milk. Once the right consistency is achieved, a soft and malleable but not sticky dough, turn off the robot and extract the dough, which we will store in a cool place.
We can continue working in the robot jar without washing it.
Once you’ve retrieved two-thirds of the sandy dough, gradually add the beetroot pulp that you had blended with a tablespoon of lemon juice. Turn on the robot and add the beetroot little by little until you obtain the right dough consistency. Then extract the beetroot shortcrust as well, and we will be ready to prepare the cookies.Flour the board and roll out one of the two doughs of your choice to about one centimeter thickness.
We will roll them out a little thicker because the beetroot shortcrust maintains a very pleasant soft center, but those who prefer more crunchiness can roll the shortcrust thinner. Then cut out many hearts of different sizes until the dough is exhausted, and carefully transfer them onto a baking tray lined with parchment paper or a non-stick mat.
Repeat the same operation for the dough of the other color and bake (after preheating) at 340°F for twenty minutes. Static oven.All that’s left is to wait for the cookies to cool before tasting them.
The Queen’s Secrets
The addition of lemon juice to the beetroot will help retain its bright color even during cooking. These cookies turn out great with leftover pulp from juicing, especially apple and carrot, even mixed. And, in winter, with pumpkin.
By eliminating the sugar, this vegan shortcrust will be an excellent base for savory cookies and pies.
We can substitute honey for sugar, reducing the amount of milk and beetroot pulp.
The vegan beetroot and lemon cookies are truly exquisite and suitable for everyone because they are very healthy.
Did you know vegan sweets are delicious? Also read:
⁕ Chocolate Chickpea Hummus – Tasty Vegan Recipe
⁕ Chickpea and Cocoa Truffles – Vegan Recipe
⁕ Gluten-Free Tart with Oranges and Apples – Dough with Cereals and Legumes
⁕ Pea and Chocolate Crêpes with Rum
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