
Lunch
Red beet waffles with cream cheese
Soft, lightly crisp waffles with beetroot that add colour and mild sweetness. Served simply with plain cream cheese or cottage cheese. Great for brunch, lunch or a calm snack.
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30 min total
4 servings
Easy
Ingredients
servings
Units
Waffle batter
- 7.1 oz Cooked beetroot
- 2 stk Eggs
- 1¼ cup Milk
- 7.1 oz Plain flour
- 1.8 oz Butter, melted
- 2 tsp Baking powder
- 1 knsp Salt
Serving
- 7.1 oz Plain cream cheese or cottage cheese
Instructions
- 1
Prepare the beetroot
- Coarsely grate the cooked beetroot.
5 min - 2
Mix the batter
- Whisk eggs and milk together in a bowl.
- Stir in the beetroot and melted butter.
- Add flour, baking powder and salt and stir to a smooth batter.
10 minBowl - 3
Bake the waffles
- Heat the waffle iron and lightly grease it.
- Bake the waffles until golden and cooked through.
15 minMedium heat
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Details
Nutrition
Calories
300kcal
Protein
11g
Fat
14g
Carbs
32g
Serving Size
150g
Dietary
Allergens
MælkÆgGluten
Serving
Suggestions
- • Serve warm and freshly baked
Drink Pairings
- • non-alcoholic: Coffee or black tea
Side Pairings
- • Green salad
Dessert Pairings
- • Fruit
Storage
Fresh
- • Duration: 2 days
- • Temperature: 5°C
- • Method: Cool leftovers, pack in an airtight box and refrigerate for 2 days. Reheat until piping hot.
Tips
Preparation
- • Press excess moisture from the beetroot if it is very juicy.
Cooking
- • Wait until the waffle iron is fully hot before baking.
Serving
- • Season the cream cheese lightly with salt.
Variations
Flavor
- Mild and lightly sweet
Health
- Vegetable-based everyday dish
Method
- Baked waffles
Toppings
- Fresh herbs
Author
C
Camilla
Keep a great tone in the comments. No ads, spam, or sensitive personal data.
Comments
Keep a great tone in the comments. No ads, spam, or sensitive personal data.
Comments
Author
C
Camilla