Golden Beet Veggie Balls with Almond Sage Cranberry Crema

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Nutritive Information

Per Serving: 

  • 280 calories
  • 15 g total fat (1 g saturated fat)
  • 28 g carbohydrate
  • 12 g protein
  • 58 g fiber
  • 220 mg sodium


Veggie Balls:
  • 1 bunch fresh golden beets (about 5)
  • 1 (15-oz) can cannellini beans, rinsed drained (about 1 3/4 cups)
  • 2 green onions, diced
  • 2 cloves garlic, minced
  • 1 cup mushrooms, finely chopped
  • 1/2 cup fresh chopped parsley
  • 1/2 cup finely chopped hazelnuts
  • 1/4 cup ground flax seeds
  • 1/2 cup whole wheat breadcrumbs (may use gluten-free)
  • 1 tsp sage
  • 1 tsp tarragon
  • 1 tsp thyme
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 2 Tbsp reduced-sodium soy sauce
  • 2 Tbsp tahini
  • 1 lemon, juiced

Almond Sage Cranberry Crema:

  • 1 cup peeled, slivered almonds
  • 1/3 cup plain, unsweetened plant milk (i.e. soy, almond)
  • 1 Tbsp lemon juice
  • 1 clove garlic
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp ground sage
  • Sea salt (to taste, optional)
  • 1 Tbsp fresh, chopped sage leaves
  • 1/4 cup dried cranberries


To make Veggie Balls:
  • Trim beets and scrub outside surface, leaving peels on. Shred beets with food processor or box grater.
  • Place beans in a mixing bowl and mash slightly with a potato masher to achieve a thick mixture with some lumps.
  • Add beets, onions, garlic, mushrooms, parsley, hazelnuts, flax seeds, breadcrumbs, sage, tarragon, thyme, smoked paprika, and black pepper. Toss together well.
  • Mix in soy sauce, tahini, and lemon juice—using hands to combine well.
  • Cover and refrigerate for 1 hour (or overnight).
  • Preheat oven to 375 degrees F and spray a baking sheet with non-stick cooking spray.
  • Form 24 golf ball-sized balls out of the mixture and place evenly on baking sheet.
  • Bake veggie balls in top rack of oven for about 40 minutes, until golden brown.
  • Serve with Almond Sage Cranberry Crema.
To Make Almond Sage Cranberry Crema:
  • Soak almonds in water for 2 hours (or overnight).
  • Drain water and place soaked almonds in the container of a blender or food processor.
  • Add plant milk, lemon juice, garlic, black pepper, and ground sage and process to make a thick, creamy dip.
  • Transfer crema to a dish and stir in fresh sage, cranberries, and salt if desired. May garnish with additional freshly ground black pepper and fresh sage.
  • Makes 8 servings (about 2 1/2 tablespoons each)


8 Servings.

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