Beetroot waffles
3 servings
90 minutes
Beet waffles are an original and refined dish of Russian cuisine, combining the sweetness of baked beets with the tartness of raspberries and the tenderness of vanilla. This recipe is a play of flavors and textures: light airy waffles with velvety softness, a slightly crispy crust, and the natural sweetness of the root vegetable. Historically, beets hold an important place in Russian gastronomy, but in such an unusual form, they take on a completely new character. They can be served with yogurt or whipped cream, complemented by fresh berries – an ideal option for a morning treat or a light dessert. These waffles not only delight the taste but also surprise with their aesthetics: the rich ruby hue makes them an exquisite table decoration.
1
Prepare all the ingredients. Preheat the oven to 180 degrees.
2
Cut the beet in half and wrap each half in foil. Send to the oven for 30-40 minutes.
- Beetroot: 350 g
3
Peel the baked beetroot and slice it.
4
Blend beetroot, raspberry, vanilla paste, and vinegar until smooth.
- Beetroot: 350 g
- Frozen raspberries: 200 g
- Vanilla bean paste: 1 teaspoon
- Apple cider vinegar: 1 teaspoon
5
Pass the resulting puree through a sieve to remove the raspberry seeds. Add an egg.
- Frozen raspberries: 200 g
- Chicken egg: 1 piece
6
In a separate bowl, mix flour, sugar, baking powder, and a pinch of salt.
- Wheat flour: 150 g
- Sugar: 70 g
- Baking powder (raising agent): 10 g
- Salt: pinch
7
Combine the liquid and dry mixtures, mixing thoroughly. Add half of the vegetable oil and mix again.
- Vegetable oil: 40 ml
8
Preheat the waffle maker and grease it with vegetable oil.
- Vegetable oil: 40 ml
9
Fry the waffles for 4–5 minutes until golden brown.
10
Serve beet waffles with fresh raspberries and yogurt or whipped cream.
- Raspberry: to taste
- Whipped cream: to taste