BEET BREAD
A delicious (and fun-colored!) free-form loaf of bread made with raw beets.
Provided by Girl vs Dough
Time 2h55m
Yield 1
Number Of Ingredients 7
Steps:
- In a small bowl, combine yeast, sugar and water. Let rest 5 minutes.
- In the bowl of a stand mixer fixed with the paddle attachment, combine flour and salt. Add in yeast mixture, beet puree and olive oil. Mix until just combined.
- Knead, by hand or in a stand mixer fixed with the dough hook, about 10 minutes or until dough is smooth and elastic. Place dough in a lightly greased bowl, cover and let rise until doubled, about 1 to 1 1/2 hours.
- Remove risen dough from bowl and shape into a round ball. Place dough on a baking stone or parchment paper-lined baking sheet and cover loosely with a lightly greased piece of plastic wrap. Let rise until doubled, about 45 minutes to 1 hour.
- Preheat oven to 375°F with an empty broiler pan placed on the rack beneath where you'll put the baking stone or sheet. Before baking the bread, sprinkle the top with a little flour and make an X shape on the top with a serrated knife.
- Place the bread in the oven and pour 1 cup hot water into the broiler pan, closing the oven door immediately. Bake 30 to 35 minutes, or until a thermometer inserted in the bottom center of the loaf reads 190°F.
- Allow bread to cool completely on a cooling rack before slicing or serving.
Nutrition Facts : ServingSize 1 Serving
HONEY BEET BREAD
If you have any leftovers from dinner, you'll find this savory bread makes great sandwiches, too.
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 pieces each).
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in warm water. Add honey; let stand for 5 minutes. Add the beets, milk, butter, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 50 minutes., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape into 2 loaves. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 40 minutes., Brush with egg white; sprinkle with sesame seeds. Bake at 350° until top begins to brown, 30-35 minutes. Remove from pans to wire racks to cool. If desired, serve with honey and butter.
Nutrition Facts : Calories 108 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 203mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
DETOX BEET JUICE RECIPE
The BEST detox beet juice recipe! This healthy and easy homemade beet juice is made quickly with ingredients that detox for a body cleanse, to help with weight loss, improve skin, lower blood pressure and increase energy!
Provided by Danielle Fahrenkrug
Time 10m
Number Of Ingredients 7
Steps:
- Add all the ingredients to a blender. Blend until smooth on high.
- Using a large bowl, place a mesh bag or nut bag over top. Prepare your hands for the strong color by placing them in a zip-lock back so they do not turn red or use plastic gloves.
- Pour in the detox beet juice over the mesh bag. Using your hands (in the gloves or bags), squeeze the juice out making sure to remove all of the liquid into the bowl and fibers in the mesh bag. Transfer the fresh juice to a glass using a funnel and serve over ice or chilled.
- If using a juicer, you can can skip the coconut water as an option. It is used in the blender to help it mix and add nutrients. Add the remaining ingredients to a juicer. Enjoy over ice or chilled.
Nutrition Facts : Calories 264 kcal, Carbohydrate 65 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Sodium 407 mg, Fiber 16 g, Sugar 39 g, UnsaturatedFat 2 g, ServingSize 1 serving
AMAZING CHOCOLATE BEET CAKE
No one will know you put beets in this chocolate cake. It is amazing, dense, and fudgy. Kids love it, too. You will make this time and time again. It freezes great, too!
Provided by Kat
Categories Desserts Cakes Chocolate Cake Recipes
Time 45m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4x2-inch bread pans.
- Blend beets and reserved liquid in a blender until smooth.
- Beat pureed beets, sugar, eggs, olive oil, and vanilla extract together in a large bowl until smooth.
- Mix flour cocoa powder, baking soda, and salt together in a separate bowl; add to the beet mixture and stir into a smooth batter. Fold chocolate chips into the batter. Pour batter into prepared bread pans to about 3/4-full.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
Nutrition Facts : Calories 151 calories, Carbohydrate 23.3 g, Cholesterol 23.3 mg, Fat 6.6 g, Fiber 1.6 g, Protein 2.4 g, SaturatedFat 1.7 g, Sodium 171.3 mg, Sugar 15.7 g
UKRAINIAN BEET LEAF ROLLS STUFFED WITH BREAD
Steps:
- Gather the ingredients.
- In a glass measuring cup or small bowl, use a fork to combine yeast with 1/4 cup of the warm water and 1/2 teaspoon of the sugar. Let stand for 10 minutes.
- In a medium bowl, mix together milk, the remaining 2 cups warm water, 1 ounce melted butter, and yeast mixture.
- Add 4 cups of the flour and mix just until well combined.
- Cover with greased plastic wrap and let rise in a warm place until doubled (about 1 hour).
- Punch dough down and transfer to a stand mixer fitted with a dough hook, if desired.
- Add beaten eggs, 1 tablespoon salt, the remaining 1 tablespoon sugar, and remaining 3 1/4 cups flour.
- Knead until dough is smooth.
- Smear top with melted butter or oil.
- Cover with plastic wrap and let rise again until doubled (about 1 to 2 hours).
- Meanwhile, wash the beet leaves.
- Blanch in boiling water for 30 seconds or until pliable (especially if using mature leaves).
- Remove from water and shock with cold water to stop the cooking process. Let drain.
- Gather the ingredients.
- When the dough has doubled, punch it down.
- Take a walnut-sized piece of dough, elongating it to a rectangular shape.
- Place it on a beet leaf.
- Roll up loosely, as you would for cabbage rolls, except leave the sides open to allow for the dough to expand as it rises and then bakes. If you like larger rolls, use more bread dough but, remember, it will grow.
- Line the bottom and sides of a Dutch oven or other large pot with beet leaves.
- Place a layer of beet rolls in the bottom.
- Brush with melted butter or other fat and salt.
- Repeat layering, ending with melted butter or fat and salt on top.
- Cover with plastic wrap and let rise until doubled (about 1 to 2 hours).
- Heat oven to 350 F. When holubtsi have risen, remove the plastic wrap and cover with a layer of beet leaves and a tight-fitting lid whose inside has been brushed with butter or fat.
- Bake for 45 minutes to 1 hour and serve hot with creamy dill sauce.
- Gather the ingredients.
- While the rolls are baking, make the sauce by melting 2 tablespoons butter in a small saucepan.
- Stir in 2 tablespoons flour and cook until mixture bubbles.
- Add broth and, whisking constantly, bring to a slow boil. Cook until thickened, whisking frequently.
- Place sour cream in a heatproof bowl and temper by adding and whisking 1 or 2 small ladles of thickened broth mixture.
- Then add tempered sour cream back into the sauce, whisking until smooth.
- Add 3 tablespoons chopped fresh dill, and salt and pepper to taste. Keep warm until ready to serve.
Nutrition Facts : Calories 403 kcal, Carbohydrate 63 g, Cholesterol 60 mg, Fiber 3 g, Protein 10 g, SaturatedFat 7 g, Sodium 580 mg, Sugar 2 g, Fat 12 g, ServingSize 24 rolls (8 to 12 servings), UnsaturatedFat 0 g
BREAD MADE WITH BEET JUICE
This is a hearty bread and makes a great sandwich ,sliced thin..great for making toast too..I thought it would be more red in color when baked , this makes for a nice bread to use for stuffing or toasted for salads or pizza crust too! Give it a try......
Provided by Pat Duran
Categories Other Breakfast
Time 1h10m
Number Of Ingredients 7
Steps:
- 1. In a small saucepan add the 1 cup beet juice and heat to scalding. Remove from heat and add the shortening, salt,and sugar.Set aside. Cool to lukewarm.
- 2. Put the 1/4 cup of beet juice in a measuring cup and heat to lukewarm in the microwave. Then be sure it is only lukewarm and sprinkle the yeast over top of the 1/4 cup juice. After it has bloomed(softened); add to the cooled mixture in the saucepan.
- 3. Pour the mixture into a large bowl and add 1/2 the flour , beat until smooth, add remaining flour and mix well. Knead on a lightly floured surface about 5 minutes.Let rise in a warm place until doubled in bulk, about 2 hours.
- 4. Shape into a loaf or rolls and place in well greased pan and brush the top with melted shortening. Let rise until doubled in bulk and bake in hot oven 375^ for 15 minutes then reduce heat to 350^ and bake for about 45 minutes longer.
- 5. Remove from pan and brush butter on all sides of bread. Let cool.
RICE WITH BEET JUICE
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine the beets with enough salted water to cover by 3 inches. Add the sugar and simmer, covered, for 2030 minutes, or until tender when pierced with a knife. Drain the beets and remove the skin. In a blender, puree the beets with the chicken stock (you will need to do this in two batches). Set aside.
- In a large saucepan, heat the butter over moderate heat. Add the onion and saute until soft, about 5 minutes. Add the garlic and rice, and saute another minute. Stir in the reserved beet puree and boil the mixture, stirring occasionally, for 10 minutes, or until thickened slightly. Reduce the heat to low, cover the pan, and simmer for 15 minutes, or until rice is tender and liquid is absorbed.
- Sprinkle the chopped parsley over the rice and serve immediately.
BEET JUICE
This basic beet juice recipe is delicious on its own or use it as a foundation for making other beetroot juices.
Provided by Sarah Mock
Categories Drinks - Non Alcoholic
Time 4m
Number Of Ingredients 2
Steps:
- Start by washing the beets and removing the stems, saving the stems and leaves to make sautéed beet greens.
- If the beet is too large to pass through the feeder tube of the juicer, slice the beet into pieces to fit.
- Turn on the juicer to high and using the plunger, press the beets through the juicer, catching the juice in a pitcher as it is extracted.
- Add a teaspoon of fresh lemon juice to the beet juice to help minimize oxidation.
Nutrition Facts : ServingSize 1, Calories 44 kcal, Carbohydrate 10 g, Protein 2 g, Sodium 78 mg, Fiber 2 g, Sugar 8 g
SWEET BEET BREAD
I came up with this recipe as a way to use the fresh beets I get in my CSA box. It tastes just like zucchini bread to me, but it's a pretty pink color because of the beets.
Provided by CongoGirl
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Grease a loaf pan (9 x 5 x 3 or 8 x 4 x 2) and set it aside.
- Combine the dry ingredients in a bowl (except the nuts).
- In a separate bowl, beat the egg and add the beet, oil, orange juice, and applesauce.
- Add the wet ingredients to the dry all at once and mix until they are just combined.
- Fold in the chopped nuts.
- Pour the mixture into a prepared loaf pan.
- Bake in a preheated oven at 350 for 55-60 minutes or until a toothpick inserted near the center comes out clean.
Nutrition Facts : Calories 2531.6, Fat 120.7, SaturatedFat 14.2, Cholesterol 186, Sodium 2090.4, Carbohydrate 341.9, Fiber 19.2, Sugar 168.3, Protein 36.1
BEET BREAD
Found online in response to a forum request for breads and muffins that have veggies included. I haven't made this recipe yet... so serving sizes and prep times are estimates.
Provided by Impera_Magna
Categories Quick Breads
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Beat sugar, eggs and oil until light and fluffy. Puree beets in blender until smooth. Beat into egg mixture.
- Blend flour, baking powder, pumpkin pie spice, ginger and salt. Fold flour mixture and orange rind into batter, mixing well.
- Turn batter into a greased and floured loaf pan.
- Bake at 350 degrees F for 1 hour.
- Glaze:.
- Combine brown sugar, orange juice, and reserved beet juice in saucepan; simmer over low heat until thickened. Pour over while bread is warm. Serve with cream cheese.
Nutrition Facts : Calories 350.1, Fat 7.4, SaturatedFat 1.3, Cholesterol 63.5, Sodium 311.8, Carbohydrate 65.3, Fiber 1.9, Sugar 35, Protein 6.2
BEETROOT SOURDOUGH BREAD
This bread is unique and beautiful, and also quite delicious. It works well for sandwiches and toast, and is also perfectly moist and interesting by itself.
Provided by Melissa Johnson
Categories Recipes
Time 1h55m
Number Of Ingredients 16
Steps:
- Mixing
- Combine a portion of the water in the recipe with the beetroot and puree until smooth in a blender, food processor, or with an immersion blender.
- Using a mortar and pestle or a mallet and a plastic bag, crush the vitamin C tablet(s) and add the powder to the beetroot puree, mixing thoroughly to dissolve.
- Combine all of the ingredients except the 65g reserved water into a bowl and mix thoroughly. Add some or all of the reserved water based on your preferred dough hydration.
- Gluten Development
- Over the next two hours, stretch and fold or coil fold the dough with about a half-hour rest in between each session. If possible make one of the later gluten development sessions be lamination. The dough is likely wet enough that you won't need water on your counter. Here are videos of the various gluten development techniques.
- At about the three hour mark, refrigerate the dough overnight (or 8-12 hours) in order to develop even more strength. You can also skip this step and simply continue the bulk fermentation until the dough has expanded by 50-75%.
- Pre-Shape, Bench Rest & Shaping
- In the morning, preshape the cold dough and let it rest uncovered on your counter for 20-30 minutes.
- Prep your you banneton liner/tea towel with plenty of flour.
- Shape your dough into the loaf type you prefer. Here's are a variety of different shaping videos.
- Flour the top of the shaped dough, flip it into your banneton, and cover.
- Final Proof & Baking
- Let the dough final proof for about two hours at room temperature, possibly longer if your kitchen temperature is under 70F and shorter if you didn't do the overnight refrigeration (cool dough).
- Preheat your oven to 500F for 30 minutes with your baking vessel inside.
- When the preheat is complete, flip the dough onto a piece of parchment paper, score it, and load it into the baking vessel.
- If using a clay baker, bake the bread:
- 20 minutes covered at 500F
- 10 minutes covered at 450F
- 5-10 minutes uncovered at 450F
- If using a cast iron vessel, add a sheet of foil under the parchment and bake the bread:
- 20 minutes covered at 500F, then add a baking sheet directly under the vessel
- 10 minutes covered at 450F
- 5-10 minutes uncovered at 450F
- Let the bread cool for about 2 hours before slicing.
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- Preheat the oven to 425 F/ 220 C/ gas mark 7. Place the beetroot on a baking tray and bake for 45 minutes or until tender. Remove from the oven, leave to cool and discard the skin (it should peel off easily). Puree the beetroot with the pear and apple juice. You can do this step in advance.
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