While you might not typically think of using beets in a red velvet waffle, we are here to show you that it can be done! It has a sweetness and mild taste along with its intense colour that will leave stains everywhere (I’m not kidding, it will stain anything it touches). Beets are an alternative and healthy way of painting the waffle red that compliments the richness of cream cheese icing makes this healthy and indulgent stack worth making.
If one does not have (or want) pureed beets, another alternative is using red food colouring or beetroot powder.
Here is the recipe for our original red velvet Norwegian waffles:
ORIGINAL RED VELVET NORWEGIAN WAFFLES
256 g (2 cups) Torill’s Table Original Waffle & Pancake Mix
3 eggs, large
3 eggs, large
500 mL (1/2 L) buttermilk
120 g (½ cup) beets, cooked and pureed
120 g (½ cup) melted butter, cooled
½ tsp ground cinnamon
Waffle maker (depending on the shape of the waffle)
Mixing bowl (or shallow plate for the batter)
Preheat the waffle maker on number four (or medium-low heat).
Mix together the eggs, buttermilk and pureed beets together until it is combined. Set it aside.Pro-tip:add some of the beet water (around 1 tbsp) into the puree as it will be easy to puree the beets themselves, as well as add more intensity of the red colour.
Combine the waffle & pancake mix, cinnamon, granulated sugar and mix together.
Add the dry ingredients into the beet, egg/buttermilk mixture and mix until it is fully combined and no streaks of dried mix is found.
Add the cooled melted butter and mix until the butter is fully incorporate.
Into the preheated waffle maker, brush it with butter and add ¼ cup of the batter into the waffle maker.
Let it cook for 4 minutes or until it is fully cooked. Pro-tip:your waffle maker will start beeping once it is finish cooking the waffle.
Remove the waffle out of the waffle maker and put it onto a plate or a cooling rack.
Repeat steps 6-8 until all the batter has been cooked and became waffles.
Add your desired toppings and enjoy!