Recipes > Dairy Free, Gluten Free, Grain Free, Paleo, Sugar Free, Vegan, Vegetarian


Beet Syrup

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10 minutes

1 Serving

Anyone know you could turn juice into syrup this easily?

Yup, just like maple comes out of a tree as water (you’ve probably seen it recently bottled as a hydrating beverage to rival coconut water) and gets boiled down into syrup, beet juice can be turned into a sweet, sticky sauce for drizzling.

Add a little vanilla or cinnamon (or both) and it’s extra delicious, no added sugar, colors, or preservatives necessary.

Take that, Aunt Jemima.


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10 minutes

1 Serving


2 cups beet juice

1 teaspoon vanilla or cinnamon



Beet Syrup
  1. Combine the ingredients in a small saucepan over medium heat. Bring to a simmer.
  2. Reduce juice to about ⅔ cup, or until it reaches syrup consistency (coats the back of a spoon).
  3. Let cool and pour into a jar. Refrigerate until ready to use.

Beets are packed with antioxidant power and natural sweetness. Turn them into a syrup and you’ve got the perfect flavor-enhancer to drizzle on salads, in cocktails, or on pancakes. Plus, the vibrant color is totally Insta-worthy.


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