Honey Roasted Beet Nice Cream

Course Dessert

Cuisine American

Keyword dessert, gluten free, recipe

Prep Time 10

Cook Time 25

Resting Time 20

Total Time 35

Servings

Calories 152kcal

Author Taryn Solie

Ingredients

½ pound red beets
½ tablespoon avocado oil
½ tablespoon honey
4 medium-sized frozen over-ripe bananas

Instructions

Items Needed:

A sheet pan
Parchment paper
A cutting board
A large sharp knife
A vegetable peeler
Measuring spoons
A fork
A large food processor

Directions:

Turn the oven on to 425 degrees F.
Take out a sheet pan and line it with parchment paper.
Using a cutting board and large sharp knife, slice the tops and roots off each beet. With a vegetable peeler, peel the skin of the beet off. Then cut the beet into small pieces, roughly half an inch cubed.
Spread the beets out on the sheet pan and measure out ½ tablespoon of oil, drizzling it over the beets. Do the same with ½ tablespoon of honey, then mix the beets, oil, and honey together until the beets are evenly coated.
Cook in the oven for roughly 25 minutes, until the beets are tender and a fork inserted into the beets goes in smoothly. Let the beets cool completely, until they are no longer warm to the touch.
Place four medium-sized frozen bananas into a food processor. Dump the cooked beets into the food processor and blend until everything is incorporated together and smooth. You may need to stop and push the mixture down with a spatula to help the blending process.
The mixture can be eaten promptly or frozen in a sealed container for several days.

Notes

- Red beets will stain, so when making this be sure to watch for any splatter and clean up right away.
- You can use olive oil in place of the avocado oil to roast the beets, however you might notice a slight olive oil taste in your nice cream.
- You can try making this recipe in a blender, but most blenders won't have big enough pitchers for this. A large food processor is definitely recommended.

Nutrition