26 Aug 2016 Roberta Nelson RECIPE: Baked beetroot, sweet potato & haloumi balls 10952 views 1 min to read Fuel up before or after a training session with a couple of these nutritious treats to give your body what it needs to perform at its best. Energy & exerciseRecipes Share Share on Facebook Share on Twitter Share on Pinterest Share on Linkedin 0 comments Beetroot is a root vegetable high in iron, folate and antioxidants - nutrients which help support healthy blood production and blood flow. Blood that is well nourished and can be pumped to all the parts of your body that need it, support endurance and helps your body produce and maintain its energy. READ MORE: Can drinking beetroot juice help you exercise longer? Sweet potatoes are known for their complex carbohydrates which your body can break down and use for energy either for your training session or to refuel your muscles and body afterwards. Unlike processed, refined carbohydrates, sweet potatoes contain natural sugars which your body can use easily as well as plenty of other nutrients which help your body do its job properly. When it comes down to it, getting the best out of your performance is not just a matter of ‘energy in, energy out’ - it’s about eating foods that contain good calories as well as all the nutrients that support your body’s functions. READ MORE: 5 ways to better yesterday's workout These balls are very easy to make and even easier if you have a food processor with a grating attachment. If you can grate all your vegetables using your food processor, these balls can be prepped in a matter of minutes and popped in the oven to be ready in no time. Enjoy them with a fresh bowl of salad, avocado and your favourite sauce (greek yoghurt mixed with chilli sauce works really well!) and store the rest in the fridge ready for your next training session. Baked beetroot, sweet potato & haloumi balls vegetarian, gluten-free option Makes approximately 12 balls Ingredients 2 large/500g beetroots, grated 1 small/200g sweet potato, grated 1 small red onion, finely diced 2 cloves garlic, minced 200g haloumi, grated 1 tsp dried chilli flakes or 1 small fresh chilli, finely sliced A handful of basil, roughly torn 2 eggs, lightly whisked 1/2 cup rolled oats (gluten-free if needed) 1/2 cup chickpea flour Salt and pepper How to make Heat your oven to 180 degrees and line a baking tray with a piece of baking paper Combine the grated beetroot, sweet potato, diced onion, minced garlic, chilli and basil in a large mixing bowl until everything is mixed together really well Add the eggs, oats, chickpea flour, salt and pepper and combine the mixture again until it starts to come together and hold it’s shape. Once it’s thoroughly mixed, place the mixing bowl in the fridge and let it rest for around 15 minutes to allow the oats and chickpea flour to absorb the liquid. If you are struggling to get the mixture to hold, add a tablespoon of chickpea flour at a time until the mixture holds well Mould the batter into balls with your hands, squeezing out any excess liquid back into the bowl. Transfer them to the baking tray and place in the oven to cook for approximately 40 minutes or until the balls come up golden and crispy on the outside. Allow them to cool slightly before enjoying with your favourite salad vegetables and sauces Roberta's tips Cooking time can vary depending on the size of your balls. If you want to cook these quickly make the balls smaller or shape them into patties rather than round balls Roberta of Naturo Medico is a Naturopathic Practitioner who specialises in preventative care and women’s health. From her Melbourne-based clinic, Roberta sees women of all ages wanting to meet their own health goals and assists them on their path with personalised treatments specific to their needs. Alongside practice, Roberta shares healthful and nutrient-rich recipes with her readers who inspire her to continue educating on what health and wellbeing means and how it can be achieved. Follow @naturomedico on Instagram for more healthy eating inspiration!