Beetroot popcorn

Beetroot popcorn


  • 1/2 cup popcorn kernels
  • 2 tablespoons vegetable oil (such as canola or sunflower oil)
  • koh Beetroot powder
  • 2 tablespoons melted butter
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika (optional, for added flavor)
  • Grated Parmesan cheese (optional, for topping)


1) Pop the Popcorn:

  • In a large pot, heat the vegetable oil over medium-high heat.
  • Drop a few popcorn kernels into the oil. Once they start to spin, it's a sign that the oil is hot enough.
  • Add the remaining popcorn kernels to the pot and cover it with a lid.
  • Shake the pot occasionally to prevent burning and to ensure even popping.
  • Once the popping slows down, remove the pot from heat and let it sit for a minute to allow any remaining kernels to pop.

2) Mix with koh Beetroot:

  • While the popcorn is popping, mix the koh beetroot powder with melted butter in a separate bowl.

3) Combine and Season:

  • Once the popcorn is ready, pour it into a large mixing bowl.
  • Gently pour the beetroot and butter mixture over the popcorn.
  • Sprinkle salt, black pepper, and paprika (if using) over the popcorn mixture.
  • Toss the popcorn and beetroot mixture gently to evenly distribute the flavors and colors.

4) Serve:

  • Transfer the seasoned beetroot popcorn to a serving bowl.
  • If desired, sprinkle some grated Parmesan cheese over the top for added flavor and a creamy touch.
  • Serve immediately as a colorful and tasty snack!