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Red beet waffles with cream cheese
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.

EverydayBrunchLunchÆgVegetarianDansk
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Rate:
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30 min total
4 servings
Easy

Ingredients

servings
Units
  • Waffle batter

    • 7.1 oz Cooked beetroot
    • 2 stk Eggs
    • 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. 1

    Prepare the beetroot

    1. Coarsely grate the cooked beetroot.
    5 min
  2. 2

    Mix the batter

    1. Whisk eggs and milk together in a bowl.
    2. Stir in the beetroot and melted butter.
    3. Add flour, baking powder and salt and stir to a smooth batter.
    10 min
    Bowl
  3. 3

    Bake the waffles

    1. Heat the waffle iron and lightly grease it.
    2. Bake the waffles until golden and cooked through.
    15 min
    Medium 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

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Comments

Author

C

Camilla