High Protein Beet Arepas

by Ricky Echanique

Delicious CHOCHO Beet Arepas


  • 3/4 cup of gluten-free corn flour
  • 1/3 cup of MIKUNA PURE CHOCHO
  • 1/2 cup of diced beets
  • 1 cup of water
  • 1/2 tsp of sea salt
  • A dash of curry powder
  • A dash of paprika powder
  • 1 tsp of olive oil
  • A pinch of black pepper


Prepare the Beet Water: In a saucepan over medium heat, combine 1 cup of water with approximately 1/2 or slightly more of diced beets. Bring it to a gentle boil and then turn off the heat. This will infuse the water with the vibrant color and subtle beet flavor.

Mix the Dry Ingredients: In a large mixing bowl, combine 3/4 cup of corn flour, 1/4 cup of MIKUNA PURE CHOCHO, 1/2 tsp of sea salt, a dash of curry powder, a dash of paprika powder, and a pinch of black pepper.

Prepare the Dough: Slowly add 3/4 cups of the beet-infused water to the dry ingredients, mixing as you pour. Follow this by adding 1 tsp of olive oil and an additional 1 tbsp of the beet water. Allow the dough to rest for 5 minutes.

Shape the Arepas: Keep a bowl of water nearby to moisten your hands during the shaping process. Take a handful of dough and form it into a patty, making sure not to make them too thick for a crispier texture.

Cook the Arepas: Preheat a frying pan over medium heat with a small amount of oil to prevent sticking. Cook the arepas for approximately 10 to 15 minutes on each side or until they develop a golden crust.

Fill and Enjoy: Once your arepas are cooked to perfection, it's time to fill them with your favorite toppings. Consider using cooked beans, a pico de gallo-style sauce and guacamole.. The combination of flavors and colors will surely bring a smile to your face. 

These Beet Arepas are not only delicious, but also visually stunning and packed with 25g of protein! Enjoy this nutritious and flavorful dish that's as delightful to the eyes as it is to your taste buds.

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