How to Replace Eggs With Beetroot

Beets can replace eggs in certain recipes.

In certain baked desserts, pureed beetroot may replace the eggs in the recipe. The resulting desserts are slightly denser, but are also more moist than those made with eggs. In desserts with rich chocolate flavor, the flavor of the beetroot is barely discernible and its color is masked. The egg replacement is more pronounced in other recipes, but the added flavor and color is relatively easy to get used to.

Things You'll Need

• Knife
• Vegetable peeler
• Blender

Instructions

1. Peel and cube the raw beets.

2. Boil or steam the beets until they are tender.

3. Place the beetroot in a blender and set to puree until the mixture is smooth.

4. Add 1/4 cup of beetroot puree for every egg called for in the recipe.

Tips & Warnings

• Two large beetroots yield roughly 1 cup of beetroot puree.

References

• "Allergy-free Cooking: How To Survive The Elimination Diet And Eat Happily Ever After"; Eileen Rhude Yoder; 1987