Vegan Beetroot Quickbread


  • 1 large beet, cubed and cooked (about 1 cup cubed, cooked beets)
  • 1 blood orange, juiced (See note)
  • 1 tablespoon of zest from the blood orange
  • 1 1/2 cups whole wheat flour
  • 1 ½ teaspoons baking soda
  • 1 cup coconut sugar
  • ¼ teaspoon salt
  • 1 ½ tablespoon apple cider vinegar
  • 1/4 cup coconut oil
  • ½ cup almond milk
  • ½ cup sparkling water
  • ¾ cup chopped walnuts
  • [Note: You want ¼ cup of juice. If your orange does not produce that much juice, simply add water to make ¼ cup.]


  1. Preheat oven to 375 degrees.
  2. Lightly spray a loaf pan with cooking spray and set aside.
  3. To cook the beet(s), scrub and trim. Cut the beet(s) into ½-inch cubes. Bring a small pot of water to a boil, then reduce heat to simmer. Cook the cubes for about 25 minutes or until fork tender.
  4. Zest the orange and squeeze out the juice for the recipe.
  5. Puree the cooked beets with the juice and zest from the blood orange.
  6. In a large bowl, combine all the wet ingredients with the sugar, including the pureed beets and orange, the apple cider vinegar, coconut oil, almond milk, sparkling water and coconut sugar.
  7. In a medium bowl, combine all the dry ingredients, including the flour, baking soda and salt.
  8. Pour the dry ingredients into the wet ingredients and stir until just combined. Add chopped walnuts to the batter, also stirring until just combined.
  9. Pour the batter into the prepared loaf pan and bake for 40 minutes or until a toothpick comes out clean from the center of the loaf.