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Blueberry Beet Bread

By Christine O'Connor, September 17, 2013  |  Meet the Blogger  |  More Posts by Christine O'Connor

Zucchini bread is a long-time family favorite. So, why not beet bread? Beets are like the forgotten vegetable. I’m ready to change that. That’s right. I’m talking about a beet revolution.

To be perfectly honest, I’ve always been a little bit hesitant to cook beets. I think it’s because I didn’t know what to do with them until I came up with the idea of creating blueberry beet bread.

Wet Ingredients

1 extra-large organic beet (about the size of an apple) or 2 or 3 smaller organic beets

1 cup organic blueberries

1 ripe organic banana

1 egg and 2 egg whites

1/3 cup extra-virgin olive oil

1/4 cup organic applesauce

Juice of 1 organic lemon

1 teaspoon pure vanilla extract


Dry Ingredients

2 cups gluten-free flour

1/2 cup organic cane sugar

1/2 cup organic light brown sugar

1 teaspoon baking soda

1/4 teaspoon fine sea salt

Preheat the oven to 350°F. Wash the beets thoroughly with a vegetable brush and trim the ends off. The next step is to cook the beets. I learned from my mom that there are a number of ways to slow-cook beets from roasting to boiling. But as a busy mom-on-the-go, I prefer a shorter alternative; I cook beets in the microwave for about 8 minutes.

Place the cooked and peeled beets into the blender with the blueberries and 1 banana. Purée the beets for 30 to 60 seconds, until smooth. The combination of the beets and blueberries makes for a healthy, yummy mixture. And the color is extraordinary! Kids love bright color, so this was a fun recipe to make side-by-side with my son.

Crack the eggs and place them in a large bowl and beat the eggs. Add the olive oil, applesauce, lemon juice and vanilla to the eggs and mix the ingredients together. Be sure not to get any lemon seeds into the mixture. Slowly mix the blueberry, beet and banana purée into the egg mixture and blend until smooth.

In a separate bowl, combine the dry ingredients. Add the dry ingredients to the wet ingredients and stir. The texture of the batter needs to be pretty soft, in order to make moist bread.

Grease a 9x 4 1/2-inch loaf pan. Pour the batter into the pan and bake for approximately 50 to 60 minutes. Oven times may vary, so in order to know if it’s done, stick a toothpick into the middle of the bread until it comes out clean. Once the bread has been baked, let it sit for 10 minutes to cool on a wire rack.

At this point, my son said, “Mommy it’s pink bread.” My husband, son and I discovered that pink bread tastes good! This is a fun recipe to try. Please join me in my beet revolution!

What are your favorite beet recipes? And, what types of vegetables are you putting into your bread? Let me know in the comments below. The challenge is on!




Sandra Slessor says ...
When my children were around 5 years old I was worried about the amount of vitamins that they were actually getting from real food. So I decided to do some research on all the fruits and vegetable that were available at the time. I made a list and decided that I would only purchase, cook, serve and consume the raw fruits and vegetables that were on my list, the ones which had the most nutritional value. Beets were one of them. I too, did not know how I could get my kids to consume beets. I found a recipe from the Juiceman which incorporates fresh whole beets, carrots and apples. I decided to buy a blender and every night with dinner I would peel, cut-up and squeeze these fruits and vegetables through the blender so that my children would get the vitamins that they needed without consuming a cooked food which they would not eat and would remain on the dinner plate. Adding apple and carrots to the blend sweetens and disguises the taste of the sometimes bitter beets which is an acquired taste and one that children normally do not like.
09/17/2013 4:26:54 PM CDT
Alicia Siblesz says ...
Blueberry Beet Bread
09/18/2013 11:27:51 AM CDT
kristan says ...
my kids Love beets! I roast them with olive oil and bake them. I call it the lipstick vegetable :) They like to put it on their lips, like lipstick and eat them up! We also, use them in pancake batter too, for pink pancakes!
09/18/2013 11:38:16 AM CDT
Helen says ...
What's the calorie count?
09/18/2013 11:43:50 AM CDT
Michelle Chong says ...
Blueberry Beet Bread
09/18/2013 11:48:49 AM CDT
Kellie says ...
Thanks for this lovely bread utilziing what we typically have left over from the growing season. Can't wait to try it.
09/18/2013 12:36:24 PM CDT
kristym says ...
I love pickled beets! I eat them from the jar, sometimes added to onions that turn pink too. I add them to salads, I like them warm as a side veg with poultry. Um Um Umm there is nothing so tasty as a goat cheese, toasted sweet walnut, pickled beet, red onion, spinach and vinegraitte salad.
09/18/2013 1:07:58 PM CDT
Angelina says ...
Love, Love, Love beets! Roasted with olive, salt & pepper. Steamed, and added to black bean pasta, with other assorted veggies. Or, the bestest way... raw. 1/2 raw beet added to my green smoothie, takes the edge off of bitter greens. And a raw beet grated over my salad.
09/18/2013 1:08:10 PM CDT
Debbie says ...
What kind of GF flour do you recommend and is it one that contains xanthan or guar gum? Recipes can vary greatly depending on these things! Thanks!
09/18/2013 1:21:07 PM CDT
magda says ...
What can I replace the banana with? More applesauce or yogurt? Any suggestions?
09/18/2013 1:36:44 PM CDT
denia cortez says ...
09/18/2013 2:06:52 PM CDT
Debbie says ...
Blueberry banana beet bread
09/18/2013 2:11:59 PM CDT
Nikki - Community Moderator says ...
@HELEN - This is not a recipe in our online database so unfortunately we do not have nutritional info gathered for this recipe.
09/18/2013 2:12:24 PM CDT
Michelle says ...
Can you use AP flour for this recipe?
09/18/2013 2:46:12 PM CDT
Rachel says ...
Is there a way to make it vegan? What can I substitute the eggs for?
09/18/2013 2:51:26 PM CDT
Liz says ...
I have been juicing so I have been freezing the pulp for a future recipe. I juice lots of beets so I am going to try your beet bread recipe using my frozen pulp to see how it comes out! Wish me luck! My pulp consists of zucchini, beets, carrots, and apples. Hope it comes out good. Should be interesting! Thank you!
09/18/2013 3:10:47 PM CDT
Jaye Clement says ...
I puree beets, spinach and mangoes and use the mixture to moisten store-bought boxed devil's food cake batter. I spoon it out like cookies and top with chocolate chips. My picky-little chocolate lover is none-the-wiser about all of the goodness he's getting!
09/18/2013 3:16:09 PM CDT
connie says ...
This Blueberry/Beet cake sounds really good.......................
09/18/2013 6:13:13 PM CDT
Joanne says ...
Love beets - and looks like a great recipe to try. Would substituting non-gluten-free flour cause a material difference?
09/18/2013 6:18:40 PM CDT
DGFrascone says ...
09/18/2013 6:44:44 PM CDT
Marcus ffrench-O'Carroll says ...
Very interesting, a lot of different flavors going on in this recipe I am curious how this tastes so I am going give this recipe a shot. cheers
09/18/2013 6:56:15 PM CDT
Jay says ...
Recipe to try
09/18/2013 8:12:04 PM CDT
Bob says ...
I have diabetes, I can use splenda instead of sugar, but what do I use in place of brown sugar? thanks
09/18/2013 9:27:43 PM CDT
Margaret Ann says ...
I have a recipe for a sweet potato bread. It calls for 1 cup of cooked, pureed sweet potato. I've subbed pureed butternut squash, and even parsnips and carrots. I find I don't need sugar in the bread. It's also a yeast bread (not a quick bread) and is great for sandwiches. I'm definitely going to try this one!
09/18/2013 9:30:35 PM CDT
Marie says ...
what is the texture of the bread? i usually add xanthan gum when i bake w/ sorghum, otherwise, it's kind of crumbly. what kind of GF flour do you use? also, do you think flax eggs would work in this recipe?
09/18/2013 9:34:57 PM CDT