The color red is an artists dream , the sweetness is dessert worthy and the earthy taste make me revere beets a versatile root vegetable. It makes a regular appearance in our kitchen mostly roasted, sometimes pickled, boiled and then maybe grated or juiced.
Raw beetroot ( also known as chukandar in India) is full of folate is 88% water, 10% carbohydrates, 2% protein, and less than 1% fat. Roasted beets get imploded with sweetness and can be eaten in a salad on just plated with a dash of good balsamic.
As experiments in the kitchen go, this was about combining vegetables with whole grain flour. Many experiments later this simple recipe was created which will completely capture you. This is about simplicity in using the basic ingredient you have on hand.
As with all my recipes, the measurements are notional and I often have to adjust until it feels right. So try something new and create you own version.
Roast organic beets ( skin and all) in a 350 oven for 45 mins.
Use a good whole grain flour, I have used a 7 grain flour mix, spelt and also fermented wheat flour
The baking powder is optional but I found it does help the dough rise
Here is a Zero-Waste concept I have used with spectacular results a few times – if your juice beets or celery, save the pulp and experiment with combining flour to make a beautiful dough.
So for the directional recipe
1 cup roasted beets
1 1/2 cups whole grain flour
3/4 tsp baking powder
Sea salt to taste
1/2 cup of water on hand
Using and food processor completely pulverize the beets
Add the flour, baking powder, salt directly to the processor I usually give a few pulses in the food processor adding water to form a ball, before I take it out for hand kneading
Kneed the dough until light and springy to the touch
Set aside covered with a dish towel for 30 mins
Make small balls and roll out the bread in rounds using flour to dust and roll
Toast on a preheated pan for about 1 minute until you see it about to rise, flip and roast on open flame for it to puff up.
Alternately you can roast on the pan on each side until toasty and slightly browed. The best results are over and open flame after one side is roasted.
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