In general, I am not of fan of lying to my kids, but there are a few important exceptions: Santa, the Tooth Fairy … and beetroot. Normally good eaters, Chloe and Belle were absolutely NOT going to try my lovingly roasted organic beets. There wasn’t just a little resistance, but an arms-crossed, tight-lipped, fully adamant protest. That funny looking vegetable that we’d picked out in Lindo’s was not being eaten and short of forcibly shoving it down their throats (tempting…..!) there was nothing I could do. So, I took a deep breath and moved on to plan B, otherwise known as hide-it-in-a-cupcake.Now listen, the reality is that not eating beets is not going to present you with a nutritional deficiency. However, they do have an impressive nutrient profile as they’re super rich in folic acid, manganese, potassium and vitamin C. They also contain a high concentration of betalains antioxidant rich phytonutrients which assist detoxification and anti-inflammatory pathways. This means that if you can include them, you’ll be all the better for it. Just note that as betalains are degraded significantly the longer that the beets are cooked, the best way to eat them is raw (grated in salad), lightly steamed or in a juice (try the Down to Earth juice bar.) But the chances of my two eating raw, grated beetroot are unfortunately, slim to none.To be honest I might have left the beetroot aversion alone, had I not stumbled across a carrot and beetroot cupcake recipe earlier in the day. It was like a red flag to a bull. I did pause briefly to wonder if that was taking “healthy” one step too far, but not for very long. I am a big fan of hiding veggies for kids largely because it relieves much of the frustration at dinner time. In turn, that creates an environment in which kids are actually more likely to try something new. There’s nothing wrong with hiding enough vegetables to maintain your peace of mind, so long as you keep offering the real deal on the side.I played around with the original recipe to make it more like a muffin than a cupcake. I wanted this to be a good breakfast option, so I took away the hefty dose of refined sugar, replacing it with Sucanet (crystallised cane juice) and bumped up the protein with almond flour. My version also uses coconut oil instead of margarine, which is a much healthier option in many respects. The result is a carrot-cake-type muffin that’s sweet without being too sweet. And there isn’t just a token spoonful of veggie purée here literally half the bowl is shredded carrot and beetroot. The recipe is also gluten- and dairy-free.I made these in mini-muffin tins so that they were more fun for the kids (and a good lunch box item). Making them smaller also shortens the cooking time, preserving those all-important betalains. Just some words of warning when it comes to cooking with beetroot though. Firstly, when you grate it, you will spray beet juice everywhere. Do not wear white. Do look in the mirror before you leave the house. I didn’t and I arrived at the post office looking like I had murdered someone. Secondly, the batter will be a bright pink as you put it in the cases. Don’t panic about your supposedly “hidden” vegetable. I am not sure what the science is here, but they don’t come out of the oven pink! Anyway, enjoy and if you make them, let me know what you think.Carrot and beetroot mini-muffins (makes approximately 30)Ingredients:5oz coconut oil, warmed and melted in a pan4oz Sucanet (or brown sugar if you can’t find it)3 eggs, beaten2 ½ oz brown rice flour2 ½ oz almond meal or almond flour1 tsp baking powder1 tsp bicarbonate of soda1 tsp ground cinnamon (don’t skip this)7oz peeled carrots (approximately 4), grated3 ½ oz peeled beetroot (approximately 2), gratedDirections:1. Preheat the oven to 355F.2. Warm the oil on the stove til melted.3. Place the Sucanet in a large bowl, add in the oil and hand whisk til some of the sucanet is melted and you have a golden brown solution.4. Hand whisk the eggs in well.5. Hand whisk in the flours, baking powder, bicarbonate of soda and cinnamon gently. (Use a sieve for the baking powder and bicarbonate of soda so there are no lumps).6. Hand whisk in the grated veg, lightly.7. Spoon into mini-muffin cases in pans. Pop in the oven for 15 minutes and then check. The muffins should be firm on top, but bouncy! Leave in for a few more minutes if not.8. Once done, remove from the oven and cool in the pans for 5 mins. Then transfer to a wire rack.The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION is the managing director of Natural Ltd and a fully qualified nutritional therapist trained by the Institute for Optimum Nutrition in the UK. Please note that she is not a registered dietitian. For details visit www.natural.bm or call 236-7511. Join Catherine on Facebook: www.facebook.com/nutrifitandnaturalnutritionbermuda