1½cup(6.9 ounces or 193 grams) bleached all-purpose flour
½cup(100 grams) granulated sugar
¼cupcornstarch
2tablespoonsunsweetened cocoa
2teaspoonsbaking powder
¼teaspoonbaking soda
½teaspoonsalt
1cupbuttermilk, measured ideally in a 2 cup measuring cup
2large eggs, lightly beaten
1teaspoonvanilla extract
1teaspoonwhite vinegar
6tablespoon(3 ounces) unsalted butter, melted and cooled slightly
Instructions
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.
Notes
This recipe will make 8 half-cup red velvet beet waffles.