Roasted Beet Bread
March 27th, 2009 by chuck
I was at Whole Foods and found these wonderful Beets. They had both the red and some gorgeous golden beets. I decided to roast them for supper because they looked delicious. Here is the recipe on how I roasted them.
Roasted Beets
6 beets
2 tablespoons olive oil
few sprigs fresh thyme
3 crushed garlic cloves
salt and pepper
1 ) Using a potato brush scrub the beets with the skin on till all the dirt is removed. Cut the stems about 2 inches from the beet off.
2 ) Get a large piece of tin foil. Place the beets on the tin foil.
3 ) Pour the olive oil over top and add the crushed garlic and fresh thyme. Add a little salt and pepper.
4 ) Close the foil to form a packet. Place on rimmed baking sheet; roast in 400F oven until fork-tender, 1 hour.
5 ) Wearing rubber gloves, peel and trim beets; cut into wedges. Arrange on warmed platter; add a little butter. Serve warm and enjoy.
I made a couple serving of these roasted beet so I could use some for this recipe. I used both the red and golden beets for the bread. When I pureed the beets I added in the juice left on the bottom of the tin foil and the roasted garlic too.
Ok, I’m sure many of you are reading the name of this bread and are going … ewe that sounds gross! I’m here to tell you, not to knock it till you try it. I’m also here to tell all you chefs and restaurant owner that if you want to make something that your guests are going to go OMG this is good. Well, here it is! If you make this Beet bread and create a Panini sandwich filled with Pastrami and Havarti cheese with a little mustard. You will have one of the biggest hits you have ever had. I’m not kidding! The color is stunning and the bread creates this crispy crunch when grilled in a Panini press. Simply delicious! Just take a look at the photos below.
The color is beautiful and this bread is becoming one of my favorites. As a Panini sandwich I really don’t think it can be beat. Once again it’s the combination of, stunning color, crispy texture, flavor and the plain beauty of the sandwich itself, that makes this bread a real winner. I hope you will be making a Panini Sandwich with this Roasted Beet bread very soon!
For a step by step class for this great bread recipe Roasted Beet Bread click here
[...] in general, hang out in kitchens. So this morning, when I opened up my Google Reader and saw that one of my favorite blogs about baking breads had a new recipe up, well, let’s just say that, combined with the fact that it was a [...]
Beautiful bread! I’ve made beet pasta ravioli, and beet bread sounds fantastic. The panini looks great too.
Marvelous! That’s such an unusual combo! Really mindblowing!
Cheers,
Rosa
Wow, this looks amazing. You are really creative. I love beets, but wouldn’t have thought to turn them into bread!
The pictures you took are gorgeous!
WOW, love the beet idea, love the color, this is amazing bread. Gorgeous.
Cheers,
elra
what a gorgeous color & a marvellous idea!
The colour of this bread ! Amazing
I love the colour of that bread and im sure when grilled it would taste awesome!!
I recently got some beets as well and made this chutney with it!! grated the beets, spluttered some mustard seeds and curry leaves in oil, sauted the beets, added some coconut ground with a lil cumin seeds n thai green chillies and topped it off with some yoghurt and salt to taste as well!! try it sometime, if you still have some of hte beets left!
This looks wonderful. Always looking for something different to really wow ‘em. Can’t wait till beets come back to my local coop!
My first visit to your blog – gorgeous – great photos. As Arnold would say …. “I’ll be back”
Thanks for visiting our blog
google reader here you come….this bread is awesome!
Wow, I love beets and how creative to make a beet breat! It must be insanely good! I can’t wait to try this!
What a fantastic idea! Love the beautiful bread, and yum on the panini with pastrami and havarti.
This looks amazing! We roast beets all the time but have always eaten them as is. Will be trying this very soon…
And what a wonderful resource this blog is! Thanks for bringing it to my attention, Chuck.
Love the color of the bread, makes it all the more tempting. Those sandwiches are making me drool, its almost snack time here and all I have are crackers:)
Great pictures.
I never liked beets until I had them roasted. What a creative idea to put them in bread – I love it!
Colorful bread!
Such a lovely color! I’ve recently grown to tolerate beets much better lately, so this might be a great next step to actually liking them.
Chuck, this is a creative use of beets and you’ve produced a great looking bread.
I love beets and I love bread–a wonderful combination!
Wow, Chuck. I’m always looking for innovative. First off, I love beets, and I love bread and you really sold that panini. I can’t wait to take a trip to whole foods. You’re right. The color makes it so gorgeous.
What a revelation, that purple dough looks amazing Chuck!
Wow, this is a keeper.
Hi Chuck,
This is awesome. Made me very hungry even though I just had my dinner. I must try this as soon as I lay hands on some good beets. We don’t always get them here in Singapore, and when we do, its only the red ones. First time I am seeing the golden ones.
PS: I have tried the Whole Wheat Bread and the Walnut Banana Bread recipe on your other website, and both turn out very very good. I have been baking Walnut Banana Bread many times before I came upon your website, but your recipe is so much better. The bread was really moist, and I received many compliments from my family and friends. Thanks for sharing your wonderful recipes, and keep them coming.
Mei Lin from Singapore
Absolutely gorgeous colors! The panini looks irresistible.
I think I need a sandwich . . . no I need a sandwich on this bread.
My second visit here. What a greta blog.
very nice pics!
best colored bread ever. the panini is extra stunning–FABULOUS loaf, chuck.
That just sounds so rich. But I bet it is the aroma that is divine, even more than the taste.
We don’t get into any bread making until next term (I’m a culinary school student), but I think I’ll bookmark this.
Could come in handy!
Cheers.
I don’t really like beets but I have been meaning to have another go at it and I think that you have just presented me with the perfect way to try it again. Thanks!
That’s so cool! The color alone is inspiring all kinds of panini ideas in my head. Amazing.
I was at Whole Foods the other day and saw the gorgeous, GIANT beets. Love them. If I didn’t already have beets in my fridge, I’d have picked some up. This is a brilliant way to utilize them. Love the color they impart into the bread. I immediately thought of contacting PaniniKathy to let her know of this post but I see that she has already discovered it. Brilliant job Chuck!
Isn’t this bread awesome? I made one for Bread Day and it was VIBRANT!
This looks incredibly wonderful. I am impressed! At Sobes in Tofino they were serving a beet pasta which looked divine although I opted for their prize winning seafood chowder and a beet, goat cheese and walnut salad! Kudos for creating such a wonderful bread. You are miles and miles ahead of any baking I can do…I am just starting out with basic sourdough but now….now I am going to mean business! Grin. Thanks for stopping by Chuck! When I open my B&B out on the Pacific I know my houseguests would go gaga for this bread!
I can’t find the right words to say how much I love this recipe, beet bread, I think I am in heaven now
This looks absolutely wonderful. I haven’t really seen this type of bread. Like you, I have seen some wonderful looking beets at whole foods. yum, will have to try this. thanks!
Another creative way to paint the bread dough! Very gorgeous ur bread and love the crisp panini!
That color is amazing! You always have the most creative recipes.
Wow! Roasted beet bread sounds interesting. I love the color. It’s gorgeous.
Ohhhh, look at that color! Delicious delicious.
wow this recipe sounds quite interesting and pictures are just amazing!!
You have a fantastic site! I just put it in my reader! Gorgeous photos and I LOVE this interesting bread!
I love your bread its really nice !
Waw,….This bread looks fabulous!!! I adore beets in every dish but I wouldn’t think of using it in bread!!! So, Thanks!!!
Ok, we don’t like beets and I never buy the stuff. But I bought 3 a few days ago for an experiment in baking. The experiment is still pending, but this bread looks attractive and has what mty daughter calls a “wow” factor.:)
Does the taste of the beets come through in the bread? I hope the answer is no, becuase then I’m willing to give this a chance.:)
this could be one of my favorite breads
i’m sure it’s better than a rutabaga bread, huh Chuck? ;D
the colors on those loaves is really something. I’m sure there’s more to it than looks though. It must be packed with flavor and nutrients.
Be still my BEET-ing heart! yum!
Very unique. The color is so elegant.
How would you like a reply from someone who’s made the bread Chuck? I did, but with a slight change – I used some pureed beets I make every autumn and store in the freezer, a favourite recipe of ours from “The New Basics” by Julee Rosso and Sheila Lukins; it’s a beautiful and flavourful veggie dish that we love, made with beets (fresh from our garden), butter, onions (ditto), cider vinegar and ground coriander(ditto). I wanted to use those beets in your bread along with some added ground coriander (~1 Tbs) to go with a sausage and lentil soup flavoured with cumin I like and wanted to make. Your recipe worked well, though I did add almost an extra cup of ground whole wheat (from a local farmer, quite coarse), and I got 2 beautiful pink loaves, nicely shaped, risen and sprung. The crumb was excellent, with a coarse texture from the whole wheat flour, and a pinkish/brown colour, quite unusual. Sadly the flavour of the beets was not as pronounced as I had hoped knowing the flavour that is there. Nevertheless the bread was good and enjoyed by all. I might make a rackfull of these pink loaves for a breastcancer fundraiser next month. =:0)
Just wondering, Chuck, have you made the recipe with more than a cup of beets? I’ll probably try it to up the beet flavour if it can be done and still get such a good loaf.
I’m making this tomorrow…yessssss.
Hi, I found this page by searching for “beet bread” because I am in a swap based on the show “The Office.” My swap partner loves Dwight, and I’m newly obsessed with baking bread, so I thought it would be funny to mail her a bread made with Schrute Farm Beets. I just got a bread machine as a gift, and I was wondering if you think there’s any way to adapt this recipe for the machine. If you have any tips, please let me know. Otherwise, I’ll just do some trial and error and I’ll let you know how it turns out. Thank you for posting this recipe.
Just FYI: “panini” is plural. The singular is “panino.” Unfortunately that is a very common mistake with non-Italian speakers. On the same tip, “lasagna” is singular, “lasagne” is plural; you pull one lasagna out of the box, but you have a plate full of lasagne.
Grazie mille! Buona fortuna!
I’ve been using pureed canned beets for years in simple yeast breads, using whatever flour, odds and ends, like cheese, or eggs, or seeds, etc., depending on my melding drift of the day, and what I had around. If you have leftover mashed potatoes, or corn? Or if you have a sweet tooth?Today, I added cooked down rhubarb, orange marmalade, some cooked down raisin juice, and, of course, the raisins for a breakfast twist. And it always turns out muy yummy! The beets simply make it moist, and the crust, crunchy! The color is fantastic, and it goes with everything!
Why the outside of the cooked bread remains red but the inside is brown.
“Beet pigments are unstable at higher temperature, but the chemistry depends on the pH and composition of the solution, oxygen concentration, how long the solution is boiled for etc. Generally, plant extracts are complex, i.e. they contain phenolics and lots of reactive substances in addition to what you are looking at, and they will turn brown at 80ºC (176 degree far.)
The red color remains in the crust because by the time the loaf reaches 176 degrees the water concentration in the outer layer has dropped to the point that these reactions can no longer occur.”
-Dr. R Carl Hoseney
[...] me but I wanted bread that looked like and tasted like a beet. My result was a modification of The Knead for Bread’s recipe. Also, I have converted the recipe into metric measurements and baker’s percents. [...]