Amazing beetroot balls with leftovers lentils

Amazing beetroot balls, are the first recipe for the new year. I can’t think of a better start than a nutritious food with our favourite beetroot as the central ingredient. It’s the tastiest and juiciest I’ve eaten or made. And it has a secret ingredient that you can’t even imagine. But let’s not keep you in suspense any longer, I just want you to try these fluffy, delicious beetroot balls with leftover lentils, which are gluten- and dairy-free. SEE THE RECIPE to make them today, but make sure to read everything you need to know first. 

How the recipe was created

How many times have you wondered what to do with leftover lentils? I usually put them in the freezer, but this time, the quantity could barely qualify as a small portion, so I stored them in the fridge. And the next day, as I was thinking of making beetroot breadsticks and cooking for lunch, I had the idea. What could I do with such a small portion of lentils? Add them to the beetroot, of course! The rest of the recipe fell into place naturally. Or, rather, with the precious help from the little hands, who chose, brought over, and washed the onions, added the oats, squeezed the lemon, added the pepper, and took an active part in creating these amazing beetroot balls with lentils.

What we are going to need

• Beetroots. Three medium beetroots, raw, and preferably organic. You’ll need to peel and grate them.
• Lentils. Cooked leftover lentils are the best, that’s what I used. They infused it with their tastiness as they were cooked with onions, carrots, and tomatoes, and had their characteristic aroma and taste. If you don’t have any cooked lentils, simply boil some and add them. I’ve written more in the Tips section below.
• Onions. Red onions and fresh onions. Grate the former and chop the latter. Prefer organic in this case, as well.
• Oat flakes. You’ll need them to absorb the liquids and help bind the mixture.
• Eggs. Prefer free-range or organic eggs. They help bind the mixture. If you want to make your beetroot balls with lentils into a vegan meal, substitute the eggs with flaxseed “eggs,” which are 1 tablespoon of ground flaxseed and 3 tablespoons of water.
• Lemon.
• Cardamom.
• Garlic powder.

Tips

• I used the leftover lentils without their liquids so that the mixture can thicken. If they have too many liquids, add more oats.
• The beetroot balls will make a crust outside when baking in a convection oven, but they’re still juicy inside. Don’t worry about the egg, it is cooked in less time.
• With the dosages given below, you’ll be able to make 16–18 beetroot balls with lentils, depending on the size you form them.
• I processed the beetroots in the food processor, and I had them ready in 15 seconds, that’s why the preparation time is so low. If you grate them normally by hand, grate them finely, wear gloves, and keep in mind that you’ll need more time.
• If you use water-boiled lentils, add some grated carrots to your beetroot balls.
• The mixture is easy to form into balls while it’s soft.
• Don’t forget to mash your lentils in a blender.
• They’re perfect for a stroll, a picnic, as birthday finger food, or at a buffet.
• We ate them with gluten-free pasta and beetroot pasta. You, however, can accompany them with yogurt sauce or peanut butter sauce, or even a feta dip that goes amazingly well with them.

More favourite recipes with beetroot

• The tastiest beetroot pancakes
• Multigrain beetroot crackers
• Coconut beetroot bliss balls
• Amazing beetroot pesto with chickpea pasta

Το περιεχόμενο αυτού του blog αποτελεί πνευματική ιδιοκτησία της εταιρίας LITTLE HANDS BLW. Συνεπώς, ΑΠΑΓΟΡΕΥΕΤΑΙ κάθε αναδημοσίευση, αντιγραφή ή τροποποίηση του χωρίς την έγγραφη συγκατάθεση της εταιρίας. Εάν ενδιαφέρεστε για το περιεχόμενο του blog, μπορείτε να επικοινωνήσετε μαζί μας για να συζητήσουμε πως θα μπορούσαμε να συνεργαστούμε.