Recipe of the Month

Ingredients:

-2 beets (any color, medium size) with tops removed and washed

-1.5 Tbsp butter

-1/2 tsp salt

-2 tsp dill

Directions:

1. Wash 2 medium sized beets thoroughly because they are going to be very dirty. Use a veggie brush if you have one.

2. Dry them completely before you chop them.

3. Use a mandoline or a large knife to slice them.

4. In a bowl, add the beets and butter (melted), salt, and dill. Mix well.

5. Line your air fryer basket with fryer-safe paper.

6. Place the buttered beets on the parchment paper. Make a single layer only.

7. Air fry for 22 minutes at 300°F

(Source: Healing Tomato)

Ingredients:

-1/2 cup rolled oats

-3 small or 1 to 1 1/2 medium cooked beetroot

-3/4 cup no-salt-added chickpeas, rinsed and drained

-1/2 cup smooth peanut butter, at room temperature

-1 1/2 medium ripe banana

-1 teaspoon baking powder

-1/2 teaspoon baking soda

-1 teaspoon cinnamon

Directions
1. Preheat oven to 350F.

2. Add oats into a food processor or blender and pulse until flour-like consistency.

3. Place the rest of the ingredients into the blender and blend until smooth.

4. Spoon batter evenly into a muffin pan, about 1/2 full.

5. Bake for 20-25 minutes, until inserted toothpick comes out clean.

6. Cool in the pan for about 10 minutes. Transfer to a rack to cool completely.

(Source: MJ and Hungry Man)