By Harriet Mallinson | Published on July 7, 2017
Beetroot, as we know it, is brilliant in smoothies and salads, but how about incorporating it into energy balls?
Fitness trainer Olivia Cooney, whose personal-training client list includes Made in Chelsea star, Millie Mackintosh, TV chef Gizzie Erskine and presenter Laura Whitmore, is a huge fan of the purple vegetable and has developed several delicious recipes with it.
She says: “I advise all my clients to eat something like pre-cooked and infused beetroot as snacks or in salad, before and after their workouts. There is so much variety these days, from sweet chili to balsamic infused flavors and from infused to shredded or baby beetroot products.
Here’s Olivia’s recipe for chocolate beetroot energy balls recipe, perfect as a power-boosting snack when that energy slump hits you mid afternoon.
Makes 25 servings
Per ball: 34 kcals | 1g fat | 5.1g carbs | 0.9g protein
You’ll need
75g cooked beetroot
75g rolled oats
100g pitted dates,
2 tbs nut butter
3 tbs cocoa or protein powder
1 tbs honey or maple syrup
1 tsp vanilla essence
Pinch of salt
Coating options – Mixed seeds, desiccated coconut & cocoa powder
Method
1. Grate the beetroot into a sieve over your sink and leave a few minutes to drain any excess liquid.
2. Using a food processor, whizz the dates, nut butter and honey or syrup into a smooth paste.
3. Then add the oats, cocoa or protein powder, essence and salt and blend until smooth and thick. With damp hands, shape into teaspoon-sized balls and roll in to your desired coating.
4. Place in fridge for 10-15 mins to firm up and enjoy!
– READ MORE:  MACROS’ Definitive Guide To Protein Balls: Part Two –
Harriet is Editor of MACROS and perfectly capable of eating an entire log of goat’s cheese in one sitting.
