If you’re looking for a unique and healthy comfort food that’s as beautiful as it is wholesome, look no further than this Beetroot Bread. This soft, moist loaf takes the earthy sweetness of fresh beets and turns it into a delightful homemade bread that’s perfect for any occasion. Whether you enjoy it toasted for breakfast, slathered with butter, or piled high with your favorite sandwich fillings, this bread is sure to become a staple in your kitchen. Plus, the naturally pink color from the beets is a showstopper, making it an instant conversation starter!
This beetroot bread is the kind of recipe that can easily become a weekly favorite. It’s simple to make, with a few pantry ingredients and fresh beets, and provides an easy way to incorporate more nutrients and fiber into your diet. It’s a great alternative to your usual loaf, and the flavor is slightly sweet with an earthy undertone, making it versatile enough for both savory and sweet toppings. Once you try it, you’ll wonder why you didn’t add beetroot to your bread sooner!
Why You’ll Love This Recipe
- Naturally vibrant color: The fresh beets give this bread its beautiful pink hue, which makes it as visually appealing as it is delicious.
- Nutritious and high in fiber: Beets are packed with vitamins and fiber, making this bread a healthy option for anyone looking to add more nutrients to their diet.
- Simple and easy to make: With standard bread ingredients and a beet puree, this bread is straightforward to prepare and bake.
- Versatile: Whether you use it for sandwiches, toast, or just as a snack, this bread is perfect for a variety of occasions.
- Great for meal prep: It keeps well for several days, and the flavors actually improve after a day or two. Perfect for making ahead for breakfast or lunch throughout the week.
- Customizable: You can add your own spin by incorporating orange zest, nuts, or seeds into the dough.
What Makes This Recipe Special?
Beetroot bread is not only visually striking with its natural pink color, but it also brings a subtle sweetness and earthy flavor that pairs well with so many dishes. What makes this recipe truly special is how the beets add moisture and a lovely crumb to the bread, making it light yet hearty. The combination of bread flour and the beet puree ensures that this bread turns out soft and moist, perfect for slicing and enjoying with your favorite spreads.
But the flavor is where this bread really shines. The sweet and earthy taste of beets works beautifully in a bread loaf, creating a contrast to the typical savory breads you may be used to. It’s also a great way to sneak in more vegetables without anyone noticing—kids and adults alike will love this vibrant bread, even if they’re not usually fans of beets.
Ingredients
- Fresh beets, cooked and pureed
- Bread flour or all-purpose flour
- Warm water or milk
- Active dry yeast or instant yeast
- Sugar or honey
- Salt
- Olive oil or melted butter
- Optional: orange zest, nuts, or seeds
How to Make It Step-by-Step
- Cook and puree the beets – Start by cooking your beets until they are tender. You can either boil or roast them, but roasting the beets will bring out a deeper, sweeter flavor. Once they’re cooked and cooled, peel the skin off and puree the beets in a blender or food processor until smooth.
- Activate the yeast – In a small bowl, combine warm water (or milk) with sugar and yeast. Stir it gently and let it sit for about 5 to 10 minutes until it becomes frothy. This step ensures that the yeast is activated and will help the dough rise properly.
- Mix the dough – In a large mixing bowl, combine your flour, salt, and the beet puree. Add in the activated yeast mixture and olive oil (or melted butter) to the bowl. Mix everything together until a sticky dough forms. This is a great moment to get your hands dirty—just knead the dough for a minute to bring everything together.
- Knead the dough – Turn the dough onto a lightly floured surface and knead it for about 10 minutes. You want the dough to be smooth and elastic. Don’t worry if it feels a little sticky; just keep kneading until it becomes more manageable and smooth.
- Let the dough rise – Place the dough into a lightly oiled bowl, cover it with a clean towel, and let it rise in a warm spot for about 1 to 1.5 hours. The dough should double in size.
- Shape and rise again – Punch the dough down to release any air bubbles and then shape it into a loaf or rolls, depending on what you prefer. Place the shaped dough into a prepared baking pan or on a baking sheet for free-form loaves. Let it rise for another 45 minutes.
- Bake the bread – Preheat your oven to 375°F (190°C). Bake the bread for 30 to 35 minutes, or until it sounds hollow when tapped on the bottom. If the top of your loaf is browning too quickly, cover it with foil for the last 10 minutes of baking.
- Cool the bread – After baking, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer the bread to a wire rack to cool completely before slicing.
Tips for Best Results
- Beet prep matters – Make sure your beets are cooked until tender, and let them cool completely before pureeing. This will ensure the bread has the best flavor and texture.
- Use the right flour – While you can use all-purpose flour, bread flour will give you a softer, chewier loaf. If you’re going for a heartier loaf, you can replace part of the flour with whole wheat.
- Kneading is key – Kneading the dough for 10 minutes is essential for developing the gluten and ensuring a light, airy loaf. Don’t skip this step!
- Let the dough rise fully – Give the dough enough time to rise properly. This will ensure that your bread has a great texture and isn’t too dense.
- Bake until golden – Make sure your loaf is fully baked. If you’re unsure, tap the bottom of the loaf—it should sound hollow when done.
Ingredient Substitutions & Variations
- Use whole wheat flour – For a nuttier flavor and added fiber, you can substitute up to half of the all-purpose flour with whole wheat flour. This will also make the bread more filling and heartier.
- Add citrus zest – For a fresh, zesty note, you can mix in some orange zest. The citrus will enhance the sweetness of the beets and make the bread even more aromatic.
- Add nuts or seeds – Sunflower seeds, pumpkin seeds, or chopped walnuts add texture and crunch to the bread. They also give a little extra nutrition and make the bread feel more hearty.
- Make rolls – If you prefer individual portions, shape the dough into dinner rolls rather than one large loaf. They bake faster and are easier to serve for meals.
Serving Suggestions
Beetroot bread is incredibly versatile and can be enjoyed in many ways. Here are a few ideas for how to serve it:
- Toast – Toast a slice of beetroot bread and spread it with butter or jam for a delicious breakfast or snack.
- Sandwiches – Use beetroot bread for your favorite sandwiches. The slightly sweet and earthy flavor works well with goat cheese, hummus, smoked salmon, or even avocado.
- Grilled meats – Serve the bread alongside grilled chicken or steak as a flavorful, colorful side. Its earthy flavor complements savory meats perfectly.
- Soup accompaniment – Pair it with a warm bowl of soup, such as tomato or vegetable, for a cozy meal. The moist crumb of the bread makes it perfect for dipping.
Pairing Ideas (Drinks, Sides, etc.)
- Drinks – This bread pairs beautifully with a hot cup of coffee, tea, or a fresh fruit juice. For a more savory pairing, consider serving it with a chilled glass of white wine.
- Sides – Serve with a crisp, refreshing salad, or a side of roasted vegetables. The bread’s earthy flavor works well with both fresh and roasted veggies.
- Cheese – Cream cheese, goat cheese, or even sharp cheddar are all fantastic accompaniments to beetroot bread. Try spreading them on top for an indulgent snack.
How to Store and Reheat Leftovers
- Room temperature – Store the bread at room temperature in a sealed bag or airtight container for up to 3 days. The bread will stay moist and soft, making it perfect for sandwiches or toasts.
- Freezing – If you have leftover slices, wrap them in foil or place them in a freezer-safe bag and freeze for up to 3 months. Thaw slices overnight in the fridge, or toast them directly from the freezer for a crispy, warm treat.
- Reheat – To reheat, simply toast individual slices or warm them in the oven at 350°F for 5–10 minutes. The bread will warm up beautifully without losing its moisture.
Make-Ahead and Freezer Tips
- Make-Ahead – The dough can be prepared the day before. Just let it rise in the fridge overnight, and then shape and bake it the next day. This is a great option if you’re prepping for a busy week.
- Freezer-Friendly – If you want to make a big batch, freeze the baked bread in slices. This way, you’ll always have a fresh piece of beetroot bread ready to go!
Common Mistakes to Avoid
- Underbaking the bread – Make sure to bake the bread until it’s fully cooked through. If it’s underbaked, it may be too doughy inside.
- Skipping the cooling process – Let the bread cool completely on a wire rack before slicing. Slicing it too soon can result in squished, uneven slices.
- Not kneading enough – Proper kneading is essential for developing the gluten and ensuring the loaf is soft and airy.
Frequently Asked Questions (FAQ)
- Can I use canned beets?
Fresh beets are preferred for their flavor and color, but canned (unsalted) beets can be used in a pinch. Just make sure to puree them well. - Why didn’t my bread stay bright pink?
Some fading is normal during baking, but roasting the beets can help preserve their color better than boiling. - Can I make this recipe vegan?
Yes! Use plant-based milk and oil instead of dairy ingredients, and you’ve got yourself a delicious vegan loaf. - Can I add herbs to the bread?
Fresh rosemary, thyme, or dill can complement the beet flavor nicely. Feel free to experiment with different herbs for a more aromatic loaf.
Cooking Tools You’ll Need
- Mixing bowls
- Measuring spoons and cups
- Blender or food processor
- 9×5-inch loaf pan
- Oven
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Beetroot Bread
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups cooked and finely grated beetroot
- 3/4 cup granulated sugar
- 2 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup chopped walnuts or seeds (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
- In a separate bowl, combine the grated beetroot, sugar, eggs, oil, vanilla, and buttermilk until smooth.
- Fold the dry ingredients into the wet mixture gently until just combined. Stir in walnuts or seeds, if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, cover with foil during the last 15 minutes.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve once fully cooled for neat slices.
