Beet root and carrot balls








Carrots and beet root, chives and arugula; seasoned with curry powder, ground cinnamon, and ground ginger, salt. These balls are perfect for a snack in the afternoon, for lunch or dinner, with a hummus, or a salad, or a almond cheese.






  • 1 medium carrot
  • 1/2 big beet root or 1 little
  • 4 Tbsp almond flour, or hemp flour
  • salt
  • 1/2 Tbsp of chives
  • 1/2 tsp curry  powder
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • soy sauce
  • a handful of arugula ( rocket salad )
  • amaranth flour or corn flour for dusting your veggie balls




Preheat oven 180°C.
Rinse, peel, and grate your veggies with a crescent or in a blender, and mix all the ingredients together. With an icecream scoop give a ball shape, then dusting in the amaranth or corn flour. Place on a sheet of parchment paper. Bake 25' - 30', or until they  start to make some cracks on the surface.
Eat it with a big salad, or a cup of wild rice, or accompained by a oat cream.








 Beet root and carrot balls