Hello lovelies,
who would have thought waffles could be this pink? Beet waffles are my favorite proof that waffles do not always have to be sweet. Raw beets are puréed finely with the milk and turn the batter bright pink, then come soft goat cheese, a hint of rosemary and, on top, honey, goat cheese, arugula and toasted walnuts.
The idea came to me because my savory zucchini waffles with Parmesan are such a hit here. If zucchini works in the waffle iron, why not beets? The beet waffles are the fall and winter version of them, a little sweeter and with this incredible color.
Raw beets in the batter
The beets go into the blender raw and peeled, together with the milk. That gives you a smooth pink purée and saves you cooking them first. How to peel, store and prepare beets best is something I explain in detail in my guide how to cook and store beets.
To make the waffles light despite the heavy purée, I separate the eggs and fold in the stiff egg whites at the end. It makes a big difference, I promise.
When I buy beets, I usually take a whole bunch. The remaining ones become a beetroot salad with oranges and ricotta the next day, which also looks wonderful next to the waffles on the brunch table.
For brunch I bake the waffles just before the guests arrive and keep them warm in the oven at 80°C (176°F). Arugula, cheese and nuts go into bowls alongside, so everyone tops their own waffle.
And if anyone still wants something sweet afterwards, my apple cinnamon waffles with freshly grated apple are the perfect addition. I would love to hear how the beet waffles turned out for you.
