Beetroot rolls

These oil-free beetroot rolls are a delicious alternative to traditional rolls. The beetroot gives them a beautiful natural colour, keeps them pleasantly moist and gives them a slightly sweet flavour. This simple recipe uses spelt flour and requires no oil at all – ideal for a healthy breakfast, for barbecues or as an accompaniment to soups and salads. A delicious herb baguette also tastes great as a savoury side dish or simply on its own.

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Beetroot rolls

These oil-free beetroot rolls are a delicious alternative to traditional rolls. They’re super soft and wonderfully light, with a slightly sweet flavour.

Course bread and rolls, rolls, Side dish

Keyword beetroot, fresh yeast, oil-free, psyllium husks, simple, Spelt flour type 1050, Vegan

Prep Time 1 hour hour 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 4 person

Ingredients

• 500 g spelt flour type 1050
• 5 – 7 g salt
• 42 g fresh yeast
• 1 small beetroot
• 20 g psyllium husks
• 300-400 ml water for cooking the beetroot
• Black cumin, to taste

Instructions

• Peel the beetroot and cut it into small cubes.
• Boil in approx. 400 ml of water for 30 minutes. Then strain and collect the liquid in a bowl.
• Mix the flour, salt, fresh yeast and psyllium husks. Make a well in the centre and mix the yeast with a little warm beetroot water. Add the remaining beetroot water and mix everything together. Finally, gently knead the chopped beetroot into the dough.
• Leave it to rest, covered, for 1–2 hours.
• With wet hands, take small portions of the dough and shape them into rough balls. Do not knead the dough any further. Then place them on a baking tray lined with baking paper.
• Preheat the oven to 220 degrees Celsius (top and bottom heat).
• Sprinkle a little black cumin over each piece of dough. Then bake for 20 minutes at 220 degrees Celsius (top and bottom heat).

Tip

For a particularly intense colour, it’s best to use pre-cooked beetroot, or you can simply cook more fresh beetroot and purée some of it as finely as possible. This ensures the colour is distributed evenly throughout the dough and gives the rolls a beautiful natural colour. If you’re in a real hurry, you can, of course, use ready-cooked beetroot.

For a crispier crust, place a heatproof dish filled with water in the oven whilst baking.

Interesting to know

Why does this recipe not require any oil? The beetroot keeps the batter nice and moist, and the finely chopped beetroot in the batter also makes it fluffier.

Beetroot and sweet potatoes

These two varieties are a perfect combination. Everything is the same color, although the white beans take on the red from the beets. The sweet potatoes are prepared as fries. You can season them beforehand or simply bake them plain.

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Beetroot and sweet potatoes

A healthy meal with beetroot and sweet potatoes. The white beans make it filling.

Course main course

Keyword beans, beet, oil-free, Spices, sweet potatoes, Vegan, white beans

Prep Time 45 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 1 person

Ingredients

• 1 large beetroot
• 1 large tuber striped beetroot
• 1 red onion
• 1 can of white beans
• 300 ml water
• salt and pepper to taste
• 300 g sweet potatoes
• 1 – 2 tsp sweet paprika powder
• 2 – 3 tsp spelt flour type 630

Instructions

• Peel the beetroot and cut into small pieces. Cook in water for approx. 25 minutes until soft. After approx. 10 minutes, add the finely chopped onion and continue cooking.
• Peel the sweet potatoes and cut them into sticks. Mix with paprika powder. Place on a baking sheet lined with parchment paper.
• Bake in a preheated oven at 160 degrees Celsius for about 25 minutes.
• When the vegetables are cooked, season with salt and pepper. Add the drained beans from the can and bring to a boil.
• Thicken the sauce with the flour. To do this, stir the flour into 3 tablespoons of cold water in a separate cup until smooth. Add to the hot mixture and bring to a boil.

Tip

If you prefer to cook the beets whole and unpeeled, please note that the cooking time will increase to about 1 hour, depending on their size. The advantage of this is that the vitamins are better retained in the beet and you don’t get red hands from cutting it. The advantage of peeling is the shorter cooking time and you can easily drink the healthy beet juice afterwards.

Interesting to know

Depending on the region, beetroot is also known by other names. Some people also know it as red beet, or in Switzerland, for example, it is called Rande. And in Austria and parts of Bavaria, the term Rahne is very common.