Beetroot Waffles with Whipped Feta & Ricotta
These vibrant beetroot waffles are proof that savoury waffles deserve just as much attention as sweet ones. Naturally coloured with beetroot and topped with a creamy whipped feta and ricotta spread, they’re finished with balsamic glaze, fresh thyme and delicate pea sprouts for a dish that’s as beautiful as it is delicious. Perfect as an elegant brunch, appetiser or light lunch.
Ingredients
For the waffles
- 100 g all-purpose flour
- 85 ml milk
- 45 g butter
- 35 g sugar
- 1 large egg
- ⅓ teaspoon baking powder
- 1 small boiled beetroot
For the topping
- 50 g feta cheese
- 50 g ricotta cheese
- 1 teaspoon olive oil
- Salt and freshly ground black pepper, to taste
- A pinch of fresh thyme leaves
- Pea sprouts
- Balsamic glaze
Method
Melt the butter and let it cool slightly.
In a large bowl, beat the egg and sugar for several minutes until pale, fluffy and increased in volume.
Add the melted butter and milk, then gently mix with a spoon until combined.
In a separate bowl, mix the flour with the baking powder. Sift into the wet ingredients and stir until smooth.
Blend the boiled beetroot until completely smooth. Stir it into the batter until evenly incorporated.
Preheat your waffle maker. Add about 1 tablespoon of batter for each waffle and cook until golden.
Meanwhile, blend together the feta, ricotta, olive oil, salt and pepper until smooth and creamy.
Arrange the waffles on a serving plate. Spoon or spread the whipped cheese over each waffle, drizzle with balsamic glaze, sprinkle with fresh thyme leaves and finish with pea sprouts.
Serve immediately.