Beetroot waffles

Name: Beetroot waffles
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g fresh beetroot; 100 g soft butter; 3 Eggs (Gr. M); 200 g Flour; 100 g Greek yoghurt (e.g. from Elinas); 1 TEASPOON Baking Powder; 7-10 Tbsp Salt; 7-10 Tbsp Oil; 200 g Feta cheese; 50 g Walnut kernels; 2 TABLESPOONS Maple syrup; 7-10 Tbsp Chili Flakes

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

With this recipe, we put on the rose-coloured glasses and fell in love: with the colour, the syrup, the walnuts, the feta ... and the pinch of chili that tickled the tongue so nicely.

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g fresh beetroot
100 g soft butter
3 Eggs (Gr. M)
200 g Flour
100 g Greek yoghurt (e.g. from Elinas)
1 TEASPOON Baking Powder
7-10 Tbsp Salt
7-10 Tbsp Oil
200 g Feta cheese
50 g Walnut kernels
2 TABLESPOONS Maple syrup
7-10 Tbsp Chili Flakes

Directions

1
For the wafer dough, clean, wash, peel and finely grate the beetroot. Cream butter with the whisks of the mixer. Stir in the eggs and 1 tbsp. flour in turns one after the other. Mix yoghurt and 6 tbsp. water. Mix the rest of the flour, baking powder and 1⁄2 TL salt. Alternating with yoghurt, stir into the butter-egg cream. Stir in beetroot.
2
Heat a double waffle iron (approx. 15 x 18 cm waffle surface) and brush well with oil. Bake a total of approx. 8 waffles, but add 1-2 tbsp. of dough per waffle iron side (the dough should not fill the waffle iron surface) and bake for 3-5 minutes. Keep the waffles warm in a hot oven (electric cooker: 80 °C/circulating air: 60 °C/gas: see manufacturer) until they are all baked.
3
Crumble the feta to serve. Chop the nuts. Serve waffles with feta, nuts and syrup. Sprinkle with chilli as desired.