USDA Certified Organic Beet Root Powder

• USDA Certified Organic, Raw, Vegan. Never processed in order to ensure simple, wholesome nutrition
• Gluten-Free & Non-GMO
• Paleo Friendly
• Supports energy & performance+
• Betaines help deliver an earthy flavor to recipes
• Recyclable/Reusable Container

What is Beet Root?

Beet Root (Beta vulgaris) has been historically cultivated for its culinary and medicinal properties. Beetroot became more widely consumed when chefs in 19th century France discovered its culinary potential. Betalains are the phytonutrients that give the root its vibrant red pigment that can also be used as a natural dye.

Why Use Beet Root Powder?

Beets deliver betaines, which help support energy and performance, and can add earthy flavor to food and drinks, to taste.

Super Sustainable

We make it easy to repurpose your BareOrganics container.  Each jar is 100% recyclable, BPA-Free and Reusable with an easy-peel label, and is both microwave and top shelf dishwasher safe!  For your safety, it is important to remember to remove the easy-peel label and any remaining protective seal foil before placing your container in the microwave.

BENEFITS:
Energy, performance

Enjoy with this recipe:
Beet Root Pancakes

​Includes: BareOrganics Beet Root Powder

Ingredients
1 tbsp. BareOrganics Beetroot Powder
1 cup all-purpose flour, sifted 
1 cup milk
1 egg 
1 tbsp. vegetable oil 
2 tsp. ground cinnamon 
1/4 cup white sugar
Optional: 1 tsp. white vinegar 

Directions
1.  In a blender or food processor, pulse the beet powder, flour, milk, egg, vegetable oil, and vinegar until smooth. Pour the batter into a bowl and set aside for 30 minutes. Combine the cinnamon with the sugar and mix well. 
2.  Heat an oiled non-stick skillet over medium heat. Pour in enough batter to cover half of the skillet. Tip and rotate the skillet until the batter covers the entire area. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Turn the pancake over, and continue cooking until lightly golden on the other side. Place the pancake onto a plate, and cover with a kitchen towel to keep moist. Repeat with the remaining batter, lightly oiling the skillet as needed to keep the pancakes from sticking. 
3.  Sprinkle the cinnamon sugar over the pancakes. Roll up the pancakes and serve with the orange quarters.

Enjoy with this recipe:
Beet Root Maca Latte

Includes: BareOrganics Beetroot Powder, BareOrganics Maca Root Powder

Ingredients
2 tsp. BareOrganics Beetroot Powder
1 tsp. BareOrganics Maca Root Powder
1 ¼ cup oat milk (or plant milk of choice)
1 tsp. coconut oil
Sprinkle ground cinnamon 

Directions
1. Place all ingredients into a blender. Blend until smooth.
2. Warm the liquid over medium heat without letting it come to a boil.
3. Blend again until foamy. Pour into a mug.
4. Add a sprinkle of cinnamon and serve.

Servings: 1

Enjoy with this recipe:
Mango Beet Root Smoothie

Ingredients:
1 cup chopped mango
1/2 banana
1/2 cup blackberries
1 tbsp BareOrganics Chia Seeds
1 tsp BareOrganics Beet Root Powder
1 coconut milk kefir
Honey to taste

Directions:
1. Place all ingredients into a blender.
2. Blend until smooth.

Servings: 1