Red velvet beet waffles
These red velvet beet waffles were developed for the reddit 52 weeks of baking challenge, week 19: Veggies Turned Sweet. Bake something sweet with at least one vegetable as an an ingredient. Some of these challenges have been easy to figure out, and some have been less so. This week was one of the latter.
Some possibilities were obvious, like carrot cake or zucchini bread. Only if you knew me, you’d know my feelings about these things. Vegetables are delicious as vegetables. Sweets should involve chocolate.
There’s a reason this is called a challenge. I’m up for a challenge.
I wrote down the vegetables I would be willing to use. Beets. Carrots. Sweet potato. I thought about making purple sweet potato cookies. But why make sweet potato cookies when I have a beautifully buttery shortbread recipe and there are cocoa nibs to use up.
And then my waffle iron upgrade arrived at the house. And the lightbulb went off that I could make red velvet beet waffles. Done. Let’s do this.
Michael Ruhlman’s book Ratio includes a ratio for pancakes. That ratio is (by weight) 2 parts flour: 2 parts liquid: 1 part egg: 1/2 part fat. In usable terms, that’s 8 oz (~1 3/4 cup) flour: 1 cup milk/buttermilk/etc: 2 eggs: 4 tbsp (2 oz) of butter. Translating pancakes to waffles adds a bit more butter and sugar.
I’m a bit sad that mine didn’t turn out redder, especially seeing the vibrancy of the beet. I tried to cook them in various ways – cooking on low, cooking on high, and spreading the batter out over the waffle iron. Alas, more reddish velvet than red velvet, but it is what it is.
Frequently asked questions about red velvet beet waffles
Maple syrup, fresh fruit, chocolate sauce, or a cream cheese syrup would all work deliciously with these waffles.
Yes. Waffles freeze well sealed up in a freezer bag. Defrost in a toaster.
Red velvet beet waffles
- Waffle iron
- Food processor
- 1 medium beet
- 6 tbsp (3oz) unsalted butter, melted and cooled slightly
- 1 ½ cup (6.9oz/193g) bleached all-purpose flour
- ½ cup (100g) granulated sugar
- ¼ cup cornstarch
- 2 tbsp unsweetened cocoa
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk, measured ideally in a 2 cup measuring cup
- 1 tsp vanilla extract
- 1 tsp white vinegar
- Peel the beet, chop it into rough pieces, and process it in the food processor until smooth.
- In a large mixing bowl, combine the dry ingredients (flour, sugar, cornstarch, cocoa, baking powder, baking soda, and salt)
- Into the measuring cup with the buttermilk, add the eggs, vanilla extract, vinegar, and cooled butter and whisk it all together.
- Add the beets and liquid ingredients to the dry ingredients and stir only until the dry ingredients are mixed in. Do not over stir.
- Preheat your waffle iron and cook the waffles as directed. This makes eight 1/2 cup waffles.
If you make these waffles or have questions about how to make it, please comment and/or share a pic!
Check out other uglyducklingbakery sweet and savory waffle recipes.
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Week 1: New Year new recipe – blueberry galette
Week 2: seasonal – Smitten Kitchen’s grapefruit pound cake
Week 3: Great British Bake Off – Kate’s sticky toffee apple caramel cake
Week 4: Australia – sausage rolls
Week 5: bite sized – cookies
Week 6: Chinese New Year – mushroom bao
Week 7: new tool – baguette baker
Week 8: chocolate – chocolate peanut butter bonbons
Week 9: timed bake – under 1 hour! chocolate chip scones
Week 10: allergy/diet restriction – macarons
Week 11: quick breads – kale and cheese quick bread
Week 12: signature bake – purple cow bread
Week 13: enriched breads (kale and cheese babka fail)
Week 14: childhood favorite –fudgy triple layer chocolate cake with chocolate ganache frosting
Week 15: decorating challenge – purple velvet cake
Week 16: crispy crunchy – bacon cheddar popcorn
Week 17: p52 of your favorite cookbook, or your favorite blog – chocolate peanut butter drip cake
Week 18: pâte à choux – bacon cheese puffs
Next week: plating