Raw Beautiful Beet Vegetable Rolls

March 11, 2014 By Amy Lyons beets, gluten free, grain free, raw, sushi, vegan In Savoury Dishes 8 Comments

Beets are my all time favorite vegetable. I am addicted to them in juices and salads, and my boyfriend Eric, who works for an organic produce distributor recently bought a 40 lb bag of them. Needless to say, we have been enjoying a lot of beets lately...and I love it!

I decided that they would be delicious in vegetable rolls sushi style. I don't know if you can call it sushi, because this is not in any way Asian or traditional. You see, if I were not lazy, I suppose I could have made actual dehydrated wraps for the outside, but I would rather enjoy my day so nori and sushi style worked perfectly!

For the filling, I made a beet raw beet hummus, lightly spiced with coriander and cumin that was so addictive I scraped the bowl of the food processor clean and enjoyed the extra. I piled carrots, more beets, greens and scallions on top of it for a simple but completely delicious combination!

I shared them with Eric, because he keeps my beet habit going, and I like to keep him happy and well fed with raw food. He loved them as well. If you are looking for a simple light dinner, or even a lunch to bring along to work these are perfect!

Raw Beautiful Beet Vegetable Rolls
Serves 4

Raw beet "hummus":
1 cup raw beets
1/4 cup raw walnut or almond butter
1/3 cup shelled hempseeds
1 garlic clove
1 tsp coriander seeds
1 tsp cumin seeds
1/4 tsp red pepper flakes
sea salt

1 cup carrot, cut julienne
1 cup red beet, cut julienne
spinach leaves
1/2 cup sliced scallions

4 sheets untoasted nori

For the hummus, combine all ingredients in the food processor and process until smooth. Set aside.
To assemble the sushi, lay out a sheet of nori, and spread about 2-3 Tbsp along the top of the sheet in a line. Lay some of the julienned carrot, then the beet and spinach over that, then sprinkle with a few scallions. Roll up, from the top down, then moisten the bottom edge of the nori so it sticks. Repeat with the other nori sheets. Slice them into 2 inch rounds and serve!

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

8 Comments

Sarah

March 11, 2014 at 15:44
Reply

I am not a lover of beetroot, but I know how good they are for you, so this beet hummus looks like it might take the edge off the beet taste and make them palatable. I'm sure a little garlic in there would be good too. I'm not a fan of beetroot, but I LOVE garlic. :)

Amy

March 11, 2014 at 22:00
Reply

I prefer them raw to cooked ;). You should try it, these are so good! If you don't like it with the beets, you can sub something like carrots ;)!
Sarah

March 14, 2014 at 23:03
Reply

I made a version of this tonight. It was really good, and so original! Great recipe, Amy. :)
Amy

March 15, 2014 at 00:39
Reply

Awesome! I am so happy you enjoyed them, and thank you for letting me know :)!

Brooks

March 11, 2014 at 22:35
Reply

Amy, these beet vegetable rolls are gorgeous! If I didn't know any better I'd say you were a sushi chef. The flavor combinations backed by the color have me thinking I'd really enjoy them.

Amy

March 15, 2014 at 00:39
Reply

Thanks Brooks :)! I think you would enjoy them too!
Andrea Lever

May 17, 2014 at 10:25
Reply

okay, tried and tested...amazing! you'd think the beetroot would be too overpowering but it's a perfect balance of flavours. DELICIOUS
Amy

May 19, 2014 at 00:50
Reply

Of course they are not :)! So happy you enjoyed them and thank you for letting me know!

Raw Beautiful Beet Vegetable Rolls