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Posts Tagged ‘red velvet’

by Sarah Steimer

Using beets instead of food coloring will yield a more deep red-brown color, versus a bold red color from food dye. Even though the color isn't as pronounced, I still prefer the natural route.

Using beets instead of food coloring will yield a more deep red-brown color, versus a bolder red color from food dye. Even though the color isn’t as pronounced, I still prefer the natural route. I topped my waffles with just a dusting of powdered sugar for the photo, but these would be great with syrup, a berry compote and/or some dark chocolate shavings.

  • 2 medium-sized beets
  • 1 cup whole wheat flour OR wheat pastry flour
  • 1 1/2 cups all-purpose flour
  • 1/3 cup brown sugar
  • 2 tablespoons cocoa powder
  • 1 teaspoon cinnamon
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups milk (I used skim)
  • 1 teaspoon vinegar
  • 6 tablespoons unsalted butter, melted and cooled
  • 4 eggs, yolks and white separated
  • 1 teaspoon vanilla extract

    I made these waffles yesterday and am freezing them until Valentine's Day. I certainly don't have the time to make waffles for breakfast during the weekday, so I'll just pop these in the toaster come Thursday.

    I made these waffles yesterday and am freezing them until Valentine’s Day. I certainly don’t have the time to make waffles for breakfast during the weekday, so I’ll just pop these in the toaster when I have a moment Thursday morning.

Rinse the beets and cut off their tops and bottoms where the stems and root tails begin. Boil in a small pot over medium heat for about 30 minutes, or until the beets can be easily pierced with a knife. Let the beets cool until you can touch them easily. Using gloves (beets can be messy), peel the skins off the beets, which should come off very easily. Cut the beets into about1/2-inch cubes (does not need to be exact) and add to a blender with a few teaspoons of water. Puree until smooth, adding more water if necessary. Measure out 1/2 cup of the puree and store whatever is left.

In a medium bowl, whisk together the flours, sugar, cocoa powder, baking powder, baking soda and salt.

In a large bowl, combine the milk and vinegar. Let sit for about 5 minutes. Whisk in the beet puree, butter, egg yolks and vanilla. Add the dry ingredients into the wet ingredients and mix until just combined — so pink!

Pink is far from my favorite color, but this natural rosy color was really cool. Too bad the waffles don't stay this tone once the batter is cooked.

Pink is far from my favorite color, but this natural deep rose tone was really beautiful. Too bad the waffles don’t remain this shade once the batter is cooked.

In a small bowl (last bowl, I promise), beat the egg whites until stiff peaks appear. Using a spatula, gently fold the egg whites into the batter.

Bake according to your wafflemaker’s directions. If your machine has a temperature option, set to medium-high.

Makes about 12 Belgium waffles.

Recipe adapted from: Daily Nibbles

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