Beet Doughnuts

11 Aug

Yes, you read that right. Beet donuts.  A friend of mine send me a recipe and encouraged me to try it if I should happen to get beets in my next CSA box.  In my box were three beautiful red beets just waiting to be turned into donuts.

One word for these donuts. Fabulous!  The beet taste is very subtle and perfectly sweet (but not too sweet).  This batter is meant to be baked not fried.  If you do not have a doughnut pan, scoop the batter into muffin tins.   They truly came out beautiful. Not as red as I would have liked, but when you break one in half you see awesome speckles of beet bits. Gorgeous.


  • 1.5 C AP flour
  • 1/2 C granulated sugar
  • 1/2 C roasted beets, chopped (you could microwave them until soft as well)
  • 1/2 C milk
  • 1.5 teaspoon vanilla
  • 1.5 teaspoon baking powder
  • 2 eggs
  • 2 teaspoon vegetable or canola oil
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • pinch of nutmeg

For the Glaze:

  • 1 C powdered sugar
  • 2 tablespoons milk (give or take to get desired consistency)

Preheat oven to 350.  Lightly grease your doughnut pan (or muffin tin).

In a medium mixing bowl, mix together all the dry ingredients.  Set aside

In a food processor or blender pulse your beets until you come close to a puree.  I left mine on the chunkier side, hence the lack of red color.

Add milk to beets and whisk together.  This will not be a uniform consistency so don’t be alarmed.  Add beet mixture to flour mixture with the oil and vanilla.  Mix until well blended.

Scoop batter into doughnut pan or muffin tin.  Make sure you don’t come all the way to the top (especially with the doughnut pan).  Your batter will over flow when it rises.

Bake 11-15 minutes or until a knife inserted comes out clean.  Let cool on a wire wrack completely.

See what I mean about beautiful beet flecks in the doughnut?  Love it.

For the glaze:

Slowly add milk to powdered sugar until you get the consistency you want.  I like my glaze on the thin-ish side so it can melt into the doughnut.

Dip the top of your doughnut into the glaze and let set on a wire rack.  I would suggest putting paper towel under your wrack so your counter isn’t covered in glaze.

These are perfect with a nice cold glass of milk.  Just sayin’…




Posted by on August 11, 2011 in Uncategorized


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4 responses to “Beet Doughnuts

  1. Karis' Kitchen

    August 11, 2011 at 10:56 AM

    I love beets and doughnuts, so I’m looking forward to trying this recipe!

  2. Lesley

    August 11, 2011 at 11:39 AM

    looks yummy! very intrigued by this recipe.

  3. Nicole Waliszewski

    September 5, 2011 at 9:53 PM

    Just rocked these donuts w/ my Highcross Farms beets. No donut pan but turned out just fine in my muffin tin. They are fantastic! Thanks for the innovative idea.

  4. Maria

    August 22, 2013 at 8:59 AM

    Don’t use canola oil it is gmo.


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