Beet Waffles

Saturday, February 13, 2016

A breakfast treat for Valentine's Day, these beet waffles are not only beautiful, they are definitely so much more nutritious than their everyday counterpart.

I seldom wake up early enough to make breakfast for the family, but today should be an exception. Yes, I made something red ... or pink. Yes, it's drizzled in chocolate. Yes, whipped cream is somehow involved. And yet, it isn't just a corny food item that has to make the cut for Valentine's Day because of the check list, it's actually a delicious treat!

And Valentine's Day is a good excuse of a day to make it. Can't imagine that these iron-dense root vegetables are relegated to one day of fame. But is it corny then to make pink waffles or pink-anything on any other day than Valentine's Day? Hmm... food for thought ...

St. Pat's day is coming up ... do you think broccoli-tinged pancakes would be corny now?

150 g (1 cup) puréed beets
2 eggs, separated
240 ml (1 cup) milk
120 ml (1/2 cup) oil
120 ml (1/2 cup) beet juice
3 tbsp sugar
180 g (1-1/2 cups) flour
60 g (1/2 cup) whole wheat flour
1 tbsp baking powder
1/2 tsp salt

1. In a blender, process the puréed beets, egg yolks, milk, oil, beet juice and sugar until it resembles a smoothie. Pour this into a large bowl.
2. Combine the flours, baking powder and salt in a small bowl.
3. Fold dry ingredients into the large bowl.
4. Whisk egg whites into soft peaks, then gently fold them into the batter in three additions.
5. Preheat your waffle maker and start churning out these rosy beauties.
Serve with chocolate ganache for a decadent Valentine's Day treat.

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