Beet leaf balls

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Beet leaf balls

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Adjust Servings:
1 bunch Beet leaves
1 tablespoon Olive oil
1 teaspoon Garlic paste
1/4 teaspoon Cayenne pepper Omit if you're preparing this for kids
1/4 teaspoon Sea salt
1 tablespoon Nutritional yeast
2 tablespoons Psyllium husk
3 tablespoons + 1/2 cup gluten-free Breadcrumbs
1/4 cup Non-dairy mozzarella shreds
For frying:
1 cup Coconut oil

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  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb

If you ever wondered how to use beet leaves, here's your answer. This recipe is not just on how to use scrapes: it's a way of making a new, mouthwatering star dish out of something you used to throw away!

  • 30 minutes
  • Serves 4
  • Easy


  • For frying:



Did you know beet leaves make an excellent base for delicious meatless balls? Crispy on the outside, soft on the inside, and with a heart of melted vegan mozzarella cheese, these balls are a perfect snack for hunger pangs or a delightful accompaniment to any salad.

To prepare them, cook the beets in oil and spices until well wilted. Then, transfer to the mixer’s bowl and process until you obtain a paste. Transfer to a bowl and mix with breadcrumbs, nutritional yeast, and psyllium husk.

Form a small ball with the help of a spoon, poke a small hole in the paste and place a small cube of vegan mozzarella cheese in it. close the hole and roll the paste to a ball. Then, roll the ball in breadcrumbs to coat the ball and set aside. Repeat the process for all the balls.

Finally, fry the balls in small batches in coconut oil (you can use any light oil you prefer – I chose coconut oil because of its fragrance). When golden, transfer to a plate or a bowl lined in absorbent paper.

Serve your beet leaf balls as a snack, as an addition to a salad, or as a delicious side.


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3 minutes

Slice and dice

Rinse well the beet leaves, chop off the stems, and roughly slice into strips.
Dice the mozzarella cheese into small cubes.

10 minutes

Cook the leaves

Heat the olive oil in a skillet, add the garlic paste and cayenne pepper. Cook for 30 seconds, then add the beet leaves. Season with sea salt. Cook for 8-10 minutes, until they wilt and become soft.

2 minutes


Transfer the leaves (without their water) to the mixer's bowl and process for 1 minute, until you obtain a smooth paste.

10 minutes

Make the balls

Transfer the paste to a salad bowl, and pour half cup of breadcrumbs in a cereal bowl. Add 3 tablespoons breadcrumbs, the psyllium husk, and the nutritional yeast to the beet leaf paste. Mix well together: you will obtain a sticky paste.

Take a tablespoon of the paste and form a small ball with your hands. Gently press on one side to form a shallow hole, put a vegan mozzarella-like cheese cube in the middle and roll the paste again around it to completely incorporate the cheese. Roll the ball in the breadcrumbs bowl until well coated on all sides, then set aside.

Repeat the process until you finish all the paste (you should get 16-18 balls.

10 minutes


Heat the coconut oil in a sauce pot. Fry the balls in small batches of 3-4, cooking for a couple of minutes, until they start to golden. Transfer to a dish or bowl lined with kitchen paper to absorb the excess oil.



Serve your balls hot or cold. Enjoy!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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