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  • Writer's pictureNicole Ciuppa, RDN

Beetroot Bliss Balls

In February we eat pink, especially when pink means naturally colored with beets! I put a twist on a Nutritionally Nicole fan favorite recipe by redeveloping my Beetroot Breakfast Bars into a convenient on-the-go snack. I have diligently tested different consistencies and ratios of ingredients finally finding the most delicious marriage of the two without sacrificing flavor. These bliss balls are perfect to pop into your purse or backpack for a midday snack and have been my go-to travel snacks on my most recent business trip to Boston, Massachusetts.

Serves: ~22, one inch round balls


  • 1 cup shredded wheat cereal

  • 3/4 cup quick 1-minute oats

  • 1 1/2 cups rice cereal, puffed rice or crushed rice squares work well

  • 1 1/2 teaspoons ground cinnamon

  • 1 1/2 large beets, boiled

  • 1 1/2 ripe bananas

  • 4 Tablespoon raw local honey

  • 1/8 teaspoon sea salt

  • 1 1/2 Tablespoons allergy free butter substitute (I use Earth Balance)

  • 1/4 cup golden raisins


  1. Begin by adding the shredded wheat cereal, oats, rice cereal, and cinnamon to a high powered food processor. Pulse until the mixture turns into a flour-like consistency. Pour into a bowl and set aside.

  2. Add the boiled beets and banana to the food processor. Blend until the mixture is a smooth and liquid consistency. Pour into a small pot and set on the stove. Add the honey and sea salt to the pot and heat until the mixture begins to simmer. Allow to simmer for 15 minutes until it has slightly thickened. Stir frequently to avoid the burning.

  3. Remove from the heat and stir in the allergy free butter substitute until melted. Let chill for 10-15 minutes or until it reaches room temperature.

  4. Once the beet mixture has cooled, pour into the bowl of dry ingredients, and mix together to incorporate all ingredients. Fold in the raisins.

  5. Roll the mixture into 1 inch round balls and place onto a baking sheet lined with oven safe parchment paper. Cover with plastic wrap and place the baking sheet in the refrigerator to set for 3-4 hours or overnight allowing the balls to set.

I store the beetroot bliss balls in a glass bowl or plastic container in the refrigerator to preserve them the best. They can also be stored in a plastic bag in the freezer for a couple of months, however they never seem to last long enough for me to test their optimal freezer freshness time. I guess this just proves how amazing their flavor and texture is!

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