Ghost. Nuclear bomb. Shark. Some words just have a way of striking fear in our hearts the moment we hear them, don’t they?
Scare you? If they do, don’t high-tail it out of here just yet. Because if you give beets a chance, you just might come around and warm up to them like I did. It took some time and experimentation in the kitchen, but beets are now one of my favorite vegetables.
I realized early on that fresh beets absolutely, positively do not compare to the canned variety. If your only beet experience involves watching your mom open a can of pickled or candied beets and plop them on your plate for dinner, then I don’t blame you one bit for hating them. You haven’t had a beet until you try them fresh. The difference is staggering!
Although I love tossing steamed or roasted beets into salads, they’re one of the many vegetables that I actually prefer to eat raw. When left uncooked, beets add a splash of color and sweet, earthy flavor to kale slaw, other salads, and smoothies, too. I think of them as the under-appreciated jewel of the root vegetable treasure chest, an overlooked gem with worth beyond our wildest dreams.
No matter how I often cook with beets, I’m always coming up with new uses for them. A few weeks ago beets inspired me to make a smoothie, and a couple of days later I got a craving for crackers. So I pulled out my almond flour, rummaged around in the fridge for a beet and some rosemary, and set to work on this great grain-free recipe.
Pink crackers. Could there be anything more fun? A testament to just how much I love colorful food, I ate these crackers smeared with some mashed avocado and sprinkled with a little sea salt for the ultimate afternoon snack. I ate them with scrambled eggs for breakfast. I even crumbled a few over my salad at lunch for a little buttery crunch, treating them kind of like croutons.
With only one small beet in the entire batch of crackers, you don’t really taste them, so if you’re new on the beet scene this is just the recipe for you. Almond flour also yields a very forgiving dough, so you don’t have to be a fabulous baker to make these crackers. Pinch any splits or cracks back together as you roll the dough and call it good. Nothing like finding perfection in imperfections, right?
Don’t be scared. Give these beet crackers a try! And if you’re looking for more snack ideas on the crunchy side, try some of these:
- Carrot Sesame Crackers from Daily Bites
- Coconut Sugar Candied Walnuts from Lexie’s Kitchen
- Raw Bruschetta Crackers with Basil Cashew Spread from Rawmazing
- Strawberries with Cocoa Whip & Chocolate Crisps from Attune Foods
- Pistachio Coconut Truffles from Love & Lemons
Beet & Rosemary Crackers
Yield will vary depending on the size you cut your crackers
Beets and rosemary lend earthy, deep flavor to these grain-free crackers. Enjoy them plain or with your favorite spread. Mashed avocado, olive tapenade, or hummus would all be delicious. I cut my dough into squares about 1.5 x 1.5-inches and usually get 25-30 crackers.
1 teaspoon extra-virgin olive oil
1/4 cup finely diced beets (about 1 small peeled beet)
3 tablespoons water, plus more as needed
1-1/2 cups (144 grams) blanched almond flour
1 tablespoon finely chopped fresh rosemary
1/2 teaspoon granulated garlic powder (optional)
1/2 teaspoon sea salt
Preheat the oven to 350 degrees F.
Heat the olive oil in a small skillet over low heat. Add the diced beets and water. Cook, stirring often, for 5-8 minutes until the beets are just barely tender but still quite firm to bite. Add more splashes of water if necessary to keep the pan from drying out.
In a food processor fitted with the steel blade, combine the almond flour, rosemary, garlic powder, and salt. Pulse a few times to combine. Drain the beets, reserving any liquid. Add the drained beets to the food processor. Process for 10-20 seconds to combine. Add 1 tablespoon of the reserved beet cooking liquid to the food processor. (If there isn’t a full tablespoon of liquid left, use water.) Process until a rough dough forms.
Pat the dough into a rectangular shape on a large piece of parchment paper. Top with another sheet of parchment paper and roll out to about 1/8-inch thick rectangular shape. Transfer the dough, parchment paper and all, to a baking sheet. Remove the top piece of parchment. Trim any jagged edges off with a pizza cutter. (Use the scraps to fill in any splits or cracks. This dough is very forgiving!) Using the pizza cutter, score the dough into cracker shapes.
Bake for 12-15 minutes until firm to the touch and light brown around the edges. Remove the pan from the oven and turn the oven off. Separate the crackers along the pre-cut lines and space them out a little bit on the baking sheet so the air can circulate around them. Place the pan back in the oven for 5 minutes. This step helps to crisp up the crackers a little more. After 5 minutes, remove the crackers from the oven and cool completely. (Crackers will continue to crisp up as they cool.) Store in an airtight container.
Find more healthy recipes at Slightly Indulgent Tuesday.