BEET BREAD: cup warm water 1 cups raw beet puree (about 2 peeled medium beets)* 3 to 4 cups Gold Medal unbleached all-purpose flour (I used bread flour) 2 tbsp olive oil 2 tsp salt 1 tsp sugar 2 tsp active dry yeast
Beet Cheela (Instant Beet Dosa, Beet Wraps) by Vegan Magic. came out that I decided to experiment further. To continue the series of colourful, flavourful, gluten-free wraps I made these gorgeous beet cheelas (
Beet Chips = thinly sliced beets, salt and olive oil. Toss sliced beets in extra-virgin olive oil and grind in some salt. Create a single layer of beets on cookie cooling rack placed on cookie sheet. Bake 40 minutes at * I used golden beets* YUMMY : )
These buns are a burger clue. And for those of you who are anti-beet you’ll be all, “Thank god you can’t taste those earthy fuschia jerks.” Mostly clue alert) I needed a bright bun for a khaki burger to come.