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

• Beet Flatbread – Beet Roti
• Sweet Potato Crust Pizza
• Stuffed Buns with Lentils and Caramelized Onions
• Sourdough Banana Bread
• Ka’ak – Palestinian Street bread
• Tales of Kashmiri breads – Girda and Lavasa
• Carrot Banana Bread with Almond Flour
• Spelt and Sunflower Seeds Loaf
• Banana Bread – gluten free
• Methi ki roti

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