I have a thing for beets. They are so inspiring in color and packed with iron and excellent nutrients. Lisa and I definitely sessioned some Beet Lemonade this summer and it was sweet and earthy, tangy and colorful. I even make a Beet Red Velvet Chocolate Cake. I’m just smitten.
If you don’t like beets, my neighbor Rachel says, “Beet it.”
Our garden is doing well and our beets have been small, but delicious! I have been eating them in a bacon hash with sweet potato or just as a roasted roots tray with onion, garlic cloves, carrots and fingerling potatoes. It’s been a mild summer, so I’ve been loving the sweet and homey flavors that these beauty roots bring.
Today, I put in a four mile run that was just a struggle. The baby cried for a mile and a half before he finally fell asleep. Lilliana fussed and whined a bunch of things I couldn’t hear because of the sound of traffic, and I even saw a little girl hanging her dog out the second story window of her building! Basically, It wasn’t very relaxing. So, you guessed it, I baked it out.
I have been making southern biscuits this summer. They are quick, yummy, and the perfect side dish. I’ve made plain and even sweet potato flavored ones. I couldn’t leave well enough alone, though, and had to think of a way to put beets in them.
The whole process was pretty fun. Lila loves when I make beet things, the colors are so exciting. We pureed boiled beets with some butter and milk, and mixed it all into our dry ingredients.
We rolled out the dough and cut out little circles with a little ramekin and tossed them in the oven for 15 min. They were this beautiful magenta color. When we sliced them open, they were orange inside! It looked like a sunset. It was so fun. I made a quick herbed butter with some sage, thyme, oregano and a little salt and it was perfect.
They were so fluffy and sweet with the perfect amount of chew. They have a very subtle earthy flavor and they were exciting to eat!
I just had to share these with you. Such a fun way to eat a simple and sometimes forgotten vegetable.
- 3/4 cup boiled beets
- 1/4 cup unsalted butter
- 1 Tbs milk
- 1 1/4 cup quality all purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 2 Tbs sugar
- Preheat the oven to 450
- In a small food processor, puree the beets, milk and butter. (You could also just mash them really well together.
- Sift all of the dry ingredients into a medium mixing bowl
- Add the beet mixture to the flour mixture and combine. (you may need to add a little milk if it seems too dry but mine was perfect)
- On a floured surface, roll the dough out and use a cup to cut circles out. Repeat until all of the dough is gone. Arrange them on a baking tray or skillet.
- Bake for 15 minutes and enjoy!
- I would make these and then refrigerate the cut biscuits until it's going to be time to eat so you can pull them out of the oven right at dinner time. The golden color on the inside fades a bit after they sit a long time.