with DelMonte

  • Recipes
Red Velvet Raspberry and Beetroot Donut

Red Velvet Raspberry and Beetroot Donut

15 min
15 min
Prepared with:
Diced Beets


1 ¼ cup of Flour (170g)

¾ cup of cane sugar (150g)

½ teaspoon of baking soda

a pinch of salt

½ cup of milk

a tablespoon of vanilla extract

a big egg

½ cup canola oil

½ cup Del Monte diced beetroot

½ cup of fresh or frozen raspberries

3 cups of icing sugar

3 tablespoons of milk

a teaspoon of vanilla extract

a tablespoon of beet juice (from the tin can)


  1. Preheat the oven to 350 ° F.
  2. Grease a donut pan (12 units).
  3. In a large bowl, combine the flour, sugar, baking soda and salt.
  4. Blend the beetroot and raspberries together until smooth.
  5. In a second bowl, combine the milk, vanilla, egg, oil, beetroot and raspberry puree.
  6. Add the wet ingredients to the dry ingredients without over-mixing.
  7. Pour the preparation into a pastry bag or ziplock bag with the corner cut and fill 2/4 of each donut pan.
  8. Bake for 15 minutes. Let cool completely before icing.
  9. Combine all the frosting ingredients in a bowl.
  10. Pour in the glaze, dip each donut in the mixture and let set.