These red velvet beet waffles (beetroot waffles, if you prefer) 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.
Tips and tricks for this recipe
Michael Ruhlman’s book Ratio includes a ratio for pancakes. That ratio is, by weight, 2 parts flour to 2 parts liquid to 1 part egg to 1/2 part fat. In usable terms, that’s 8 ounces (about one and three-quarters cups) of flour, 1 cup of milk or buttermilk, 2 eggs, and 4 tablespoons (2 ounces) of butter. Translating pancakes to waffles adds a bit more butter and sugar.
Preserving the color
It’s a bit sad that they 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. Nothing kept them this beautiful red.
FAQs about these 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. They can be reheated in your toaster.
Yes. Red beets should come with a warning that says that they may turn your urine or bowel movements red or pink. You can read more here about other surprising hazards in the kitchen.
Red Velvet Beet Waffles
- Waffle iron
- Food processor
- 1 medium beet
- 1½ cup (6.9 ounces or 193 grams) bleached all-purpose flour
- ½ cup (100 grams) granulated sugar
- ¼ cup cornstarch
- 2 tablespoons unsweetened cocoa
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, measured ideally in a 2 cup measuring cup
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 6 tablespoon (3 ounces) unsalted butter, melted and cooled slightly
- Peel the beet, chop it into rough pieces, and process it in the food processor until smooth.1 medium beet
- In a large mixing bowl, combine the dry ingredients (flour, sugar, cornstarch, cocoa, baking powder, baking soda, and salt)1½ cup (6.9 ounces or 193 grams) bleached all-purpose flour, ½ cup (100 grams) granulated sugar, ¼ cup cornstarch, 2 tablespoons unsweetened cocoa, 2 teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- Into the measuring cup with the buttermilk, add the eggs, vanilla extract, vinegar, and cooled butter and whisk it all together.1 cup buttermilk, measured ideally in a 2 cup measuring cup, 2 large eggs, lightly beaten, 1 teaspoon vanilla extract, 1 teaspoon white vinegar, 6 tablespoon (3 ounces) unsalted butter, melted and cooled slightly
- 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.
If you make these beet waffles or have questions about how to make them, please leave a comment or rating here.
Looking for inspiration?
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