Beetroot Waffles
Natural colour, no food dye
◷25 min
Vivid waffles that get their colour from beetroot alone. Lightly sweet and soft inside.
Worth knowing
Beetroot varies in moisture
If the batter is runny, add 1–2 tbsp. of flour; if it is stiff, add a little kefir
Without oil they come out drier
Better to add 1 tbsp.
Ingredients
◎3 servings
Beet(cooked)100 g
Eggs2 pcs
Kefir100 ml
Wheat flour100 g
Baking powder1 tsp
Salt1 pinch
Olive oil(optional — makes them softer)1 tbsp
Instructions
Batter
1
Chop the cooked beetroot and blend it with the kefir to a purée.
2
Add the eggs and stir (whisking them lightly gives more lift). Add the oil if using.
3
In a separate bowl, mix the flour, baking powder and salt. Add to the batter — the consistency should be like thick sour cream.
Cooking
1
Cook in a hot waffle iron for 5–7 minutes — do not open it early.
2
Move to a rack. This matters if you want the waffles to stay crisp.
Freezing and reheating
Freeze for up to 2–3 months
Cool completely. Freeze in a single layer, then transfer to a bag, container or vacuum pack.
Reheating
Toaster, oven or air fryer — they come back crisp outside and soft inside.
Serving ideas
Goat cheese or cream cheese
Nuts + honey
Avocado + egg
A vivid base for bruschetta