Beet Bars

If you’re looking for a unique dessert that’s as visually striking as it is delicious, these beautiful Beet Bars are for you. Their vibrant color and subtle earthy sweetness are a wonderful way to incorporate a less common vegetable into your baking repertoire. Don’t like beets? I think I’ve got you covered here – they’re not “beety” if you will. Their beautiful (totally natural) color is impressive, but they also offer some powerful nutritional benefits and can be adapted to fit various dietary needs. See more in the details below!

Health benefits of Beet Bars

Not only are these bars a delicious treat, they also offer some serious health benefits. Key ingredients like beets, cocoa powder, and eggs supply essential vitamins and minerals, while the beets and cocoa contain protective antioxidants and anti-inflammatory compounds. 

Beets: The star ingredient of this recipe, beets, are packed with key nutrients that protect against chronic inflammation and disease. They are a great source of fiber, folate, and manganese, which play a role in improving gut health, metabolism, brain function, and heart health. Beets also contain nitrates, compounds that may help improve blood flow and lower blood pressure. Some studies show that beets may even enhance athletic performance by increasing the efficiency in which oxygen is used by cells to create energy. Their deep red color comes from betalains, powerful antioxidants with anti-inflammatory properties.

Cocoa Powder: Cocoa powder is rich in flavonoids, a type of protective plant polyphenol which has been shown to improve heart health by lowering blood pressure and improving blood flow to the brain. Cocoa also contains minerals like magnesium and iron.

Eggs: Eggs are an excellent source of high-quality protein, as well as vitamins B2, B12, and D. They also provide choline, which is important for brain health. And do you have concerns about whether or not to include eggs in your diet? No worries! There are no restrictions on eggs at all – they’re not actually tied to cholesterol levels in your body like we once thought they were. 

Beet Bars: an antioxidant-rich, anti-inflammatory treat

The combination of beets and cocoa powder makes these Beet Bars a potent anti-inflammatory treat. Beets, thanks to their betalains, may help reduce inflammation in the body, while cocoa powder’s flavonoids further contribute to this effect. Additionally, using beets in the frosting not only adds natural color without chemical food dyes but retains more of their nutritional value.

How you can use Beet Bars for meal prep

These beet bars are perfect for meal prep as they keep well in the fridge for several days. You can make a batch over the weekend and have a ready-to-eat dessert or snack throughout the week. For longer storage, wrap the bars tightly and freeze them for up to three months (freeze without the frosting). If you’re planning to serve them at a gathering, you can prepare the batter and frosting ahead of time and assemble them on the day of the event.

Making your Beet Bars

Preparing the beets

Start by preheating your oven to 375°F. Wash, trim, and peel the beets (for both the bars and the frosting) using a vegetable peeler or sharp paring knife. Then, chop them into large (1-inch) chunks. Note: beet juice will stain most things it comes in contact with (including your hands!). For this step, wear gloves and/or an apron, and use a cutting board that you don’t mind getting a little red. Wrap the beet chunks in foil and roast for about an hour until very soft. Let them cool completely before use.

Prepping the pan

While the beets cool, preheat the oven to 350°F. Spray a 9×13-inch baking pan with cooking spray and line it with parchment paper, leaving a 2-inch overhang on all sides. This will allow you to easily pull the beet bars out of the pan once they’ve finished cooking. Spray the parchment as well.

Making the batter

Roughly chop the cooled beet chunks into smaller pieces. Set aside half of them for the frosting. Combine the other half (about 1 ½ cups)  with the vinegar in a food processor until it’s the consistency of a thick applesauce (about 2 minutes). Reserve 3/4 cup of this beet mixture to make the batter, discarding the rest.

In a large bowl, whisk together the granulated sugar, brown sugar, egg, and one teaspoon of vanilla extract. Add the reserved beet mixture and mix until smooth. Whisk together the flour, cocoa powder, baking powder, and salt in another bowl. Gradually mix the dry ingredients into the wet ingredients until just combined.

Baking the bars

Spread the batter evenly in the prepared pan. Bake for 22-26 minutes (cooking time will depend on your oven!), until the top is set and a toothpick inserted comes out mostly clean. Let the bars cool completely in the pan.

Making the frosting

Blend the remaining chopped beets with 1/4 cup water until smooth. A high-powered blender will ensure the mixture is perfectly smooth, but any blender will work. In a stand-up mixer or with a hand mixer, beat the softened butter, powdered sugar, and remaining one teaspoon of vanilla extract until the mixture is light, fluffy, and smooth. Gradually add beet puree to achieve your desired color.

Frosting the bars

Spread the frosting over the cooled bars, lift them out of the pan using the parchment overhang, and cut into 12 squares.

Beet Bars FAQ’s

Can I make this gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it includes a binding agent like xanthan gum for the best texture (Bob’s Red Mill 1:1 Baking Flour is usually a great option)

Can I make this dairy-free?

Absolutely. You can replace the butter in the frosting with a dairy-free alternative like vegan butter or coconut oil.

Can I make this vegan?

To make these beet bars vegan, you can replace the egg with flaxseed (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). For the frosting, use a dairy-free butter substitute.

How can I save time?

Roast the beet ahead of time or use store-bought roasted beets to save on preparation time. You can also skip the frosting for a simpler version of the bars.

Can I use alternatives to white sugar?

White sugar helps balance the earthy flavor of the beets and contributes to the tender texture of the bars. While you can experiment with alternatives (honey, agave, maple syrup, coconut sugar), the reaction from white sugar is an important part of what makes these bars so delicious. Plus, all added sugars have the same impact on blood sugar balance, regardless of their origin! The American Heart Association recommends limiting all types of added sugar to no more than 6% calories per day or less than 36 grams per day for men and less than 25 grams per day for women.

These beautiful Beet Bars are the perfect treat to make if you are trying to incorporate more plants into your diet this year. Whether you’re making them for a special occasion, meal prepping for the week, or just treating yourself, this recipe will certainly deliver.

Try it out and let me know how you like it in the comments! Looking for more delicious dessert recipes? Check out my Almond Raspberry Cake, Easy Frozen Berry Cobbler, and Vegan Eggnog Cheesecake Squares for more inspiration.

Beet Bars

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Course: Dessert, Snack

Cuisine: American

Keyword: beet bars

Servings: 12 bars

Calories: 433kcal

Author: Ginger Hultin

Ingredients

Bars

• ▢ Cooking spray
• ▢ 1 large red beet about 12 ounces, peeled and chopped ((about 1 1/2 cups)
• ▢ 2 teaspoons white vinegar
• ▢ 3/4 cup granulated sugar
• ▢ 1/2 cup packed light brown sugar
• ▢ 1 large egg at room temperature
• ▢ 2 teaspoons vanilla extract divided
• ▢ 2 3/4 cups all-purpose flour
• ▢ 1/3 cup unsweetened cocoa powder
• ▢ 1 teaspoon baking powder
• ▢ 1/2 teaspoon salt

Frosting

• ▢ 1 large red beet
• ▢ 1 cup unsalted butter softened
• ▢ 2 cups powdered sugar
• ▢ 1 teaspoon vanilla extract

Instructions

• Preheat your oven to 375°F. Wash, trim, and chop the beet into large chunks. Wrap it in foil and roast for about an hour, until very soft. Unwrap and let cool. (This step can be done a few days ahead of time!)
• While the beet cools, preheat the oven to 350°F. Coat a 9 x 13-inch baking pan with cooking spray and line the bottom and sides with parchment paper, leaving a 2-inch overhang on all sides. Coat the parchment with cooking spray.
• Make the Batter: Roughly chop the beet into several chunks. In a food processor, combine the roasted beet and vinegar. Process until very finely chopped, about 2 minutes. Measure and reserve 3/4 cup of the processed beet mixture; discard any remaining beet mixture.
• In a large bowl, whisk together the granulated sugar, brown sugar, egg, and 1 teaspoon of vanilla extract until well combined. Add the reserved beet mixture and mix until smooth.
• In another mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the wet ingredients to the dry ingredients, mixing until just combined (the mixture will be thick, like cookie dough- mix with hands if needed).
• Transfer the batter to the prepared baking pan and pat it into an even layer. Bake for 22 to 26 minutes, until the top is set and a wooden pick inserted in the center comes out mostly clean. Let it cool completely in the pan on a wire rack for about 1 hour.
• Make the Frosting: While the bars cool, prepare the frosting. In a blender or mini food processor, blend the cooled roasted beet with about 1/4 cup of water until very smooth. In a medium bowl, beat together the softened butter, powdered sugar, and remaining 1 teaspoon of vanilla extract until incorporated. Gradually add beet puree to achieve your desired shade of pink, typically about 2 tablespoons for a vibrant hue. Beat the frosting until light and fluffy, about 5 minutes.
• Frost the Bars: Once the bars have cooled, spread the vanilla beet frosting evenly over the top. Using the parchment overhang, lift the bars out of the pan and cut into 12 squares. Serve and enjoy!

Nutrition

Serving: 1g | Calories: 433kcal | Carbohydrates: 68g | Protein: 5g | Fat: 16.6g | Saturated Fat: 9.9g | Cholesterol: 60mg | Sodium: 184mg | Fiber: 2.8g

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