i love beetroot, maybe one reason is because its pink, as a child i loved beetroot sandwiches because it would make the bread pink, so this bread being completely pink is great.
i added walnuts to the bread too, it tasted great grilled with cheese.
recipe
3/4 cup water
1 and 1/2 cups beetroot puree from fresh beetroot
3 1/2 to 4 cups strong white flour
2 tbsp olive oil
2 tsp salt
1/4 cup chopped walnuts
1 sachet of active dried yeast
peel and chop approx three beets and put in a blender, puree and add in the bowl of a stand mixer with the flour, salt, oil and yeast then pour in the water and knead for approx for 5 minutes then add the walnuts and knead for a further 2 minutes.
pour into an oiled bowl and cover with cling film, let rise for at least 1 hour,
tip out the dough and knock out the air and shape into a ball.
preheat the oven to 375f 190c
let the dough proof for half a hour then slash it with a blade and bake for 30 minutes or until the base sounds hollow when tapped.
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Rinako Camellia says
Sounds wonderful! <3 I want to try this recipe as soon as possible! <3
❤ ✿ NEW POST ✿ ❤
Rinako
nicolette @ momnivore's dilemma says
I don't use food dye in my home, and beets are one stand-by for me here!
Looks lovely, Aimee.
<3
Nicolette
Butterfly 8)(8 Bungalow says
Gorgeous color and beautiful photographs.
Heather SettingforFour says
Beautiful and delish! Thanks Aimee for sharing at Monday Funday Link Party – I pinned and tweeted your post! xo Heather
Dauvit Alexander says
Discovered your site this morning and by this evening had modified this recipe very slightly so that I could use my breadmaker. Mine doesn't look as good as yours but it tastes amazing. So right about it needing cheese! Thanks for sharing this.
Next time, I will try it using walnut oil instead of olive oil.
Shelley says
Do you cook (boil/roast?) the beets before making the purée or are you chopping and pureeing raw beets?
twiggstiudios says
yes i used cooked beets and pureed them x
G says
surprisingly easy. the roasted beets do come through. next time i’ll cut down the salt though…
Sílvia says
Hello! Did you use cooked beetroot or raw beetroot?
Thanks
twiggstiudios says
cooked xx
Jo Diaz says
Just tried this recipe and it’s incredibly salty. 2 tablespoons is way too much. Also the recipe doesn’t specify cooked or uncooked beets. The bread looks gorgeous and tastes inedible due to salt.
twiggstiudios says
Really I think there must be a mistake in the recipe I usually use about 2 tsp or 5 g
Giovanna says
Hey, I just baked the bread and it is delicious! The outside is purple, but the inside isn’t, can you tell me why? The only different thing I didi different was pureeing the beets in the food processor. Thank you.
twiggstiudios says
did you use fresh uncooked beets?
Daniela says
I made it. It was delicious! Thank you for the recipe! 🙂
twiggstiudios says
thankyou im so glad you like it x