Easter Special Beetroot & Lime Candy with Sesame Seeds


Who doesn’t love Candy ? No I don’t need you to answer this, its a rhetorical question. But we all know how bad sugar and those added artificial colours are for our health.Well in this post I am going to talk about somewhat heathy recipe for candy. I haven’t added any colours or artificial flavours. This is fully customisable. You can do dried fruits, strawberries, peanuts.I picked beetroot because lets be honest very few of us like the astringent taste of beets. I was quite surprised to realise that lemon magically kills that flavour of the beets and you can barely taste it in this candy.



Kitchen Notes

This recipe is very easy to make provided you stick to the instructions. I know it would be tempting to increase the flame to cook your beets faster but don’t do it. Slow heat is the best way to evenly cook the beets without burning them.A safety tip on dealing with sugar, don’t even try tasting the sugar by dipping your finger in the sugar. Any big no no is playing with molten sugar. It will instantly burn you and it would be a third degree burn so be very careful. I usually never multitask when I cook.I keep my distance from molten sugar and I use a candy thermometer to help me know when its just right. I know its shocking to see it happen. Candy can go from being underdone to burnt in a matter of seconds. I have captured down below the temperature to watch for when making candy or anything with sugar at home.




You can add toasted sesame seeds also in this recipe, you can also use a mix of white and black sesame seeds for a good protein and calcium boost to your candy. But its totally up to you, you can also go with poppy seeds, pumpkin seeds and sunflower seeds if you don’t like sesame seeds.




Candy Temperature Chart

You can buy a candy thermometer, I bought mine from amazon costed like $4 and its v helpful in the kitchen. If you take cooking as serious as I do I suggest you get one for yourself.



Food Photography

To wrap my candy I used cupcake liners, you can use whatever your heart fancies. I just thought the pink would look great on my candy.I tried getting creative with food photography for this post. unfortunately the white balance and colours got screwed on my camera. Any pointers ? I have no idea how pink wrappers look orange with a blue background in this photo.




Hope you enjoyed reading, do try out the recipe and share your photos and experiences in comments down below.If you wish to connect with me or share any ideas or if there is a recipe you want me to recreate for you feel free to write to me at mailto:spiceyandsavory@gmail.com

Much Love


  • Prep Time: 5m
  • Cook Time: 15m
  • Total Time: 20m


  • 50 grams Beetroot, grated
  • 2 tablespoons Lemon Juice
  • 50 grams Sugar
  • 25 grams Sesame Seeds
  • 1/4 teaspoon Salt


  1. Start by grating your beetroot with a box grater or if you plan on making a lot ,then use a food processor.
  2. In a heavy bottom an add the grated beetroot along with sugar , lemon juice, salt and cook on low flame
  3. After about 15-20 minutes you will find the beet getting cooked and caramelising , thats your cue to lay down a sheet of parchment paper and add some sesame seeds to it
  4. Using a candy thermometer to estimate the cooking stage when it reads about 105C stop cooking and pour the mix on the sesame lined parchment
  5. Generously coat the beetroot with sesame seeds and let it sit for 5-10min so that it cools a bit to handle by hand
  6. Roll the parchment into a log and let it sit another 5 minutes
  7. With a sharp serrated knife dipped in sesame oil, cut tiny chunks of your candy and wrap them in parchment paper or cellophane sheets to store
  8. Serve to kids or just snack on them when hungry

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