Beetroot Crackers

Beetroot crackers are a great choice for a colorful and healthy appetizer. Here is the recipe with a small Italian twist.

Ingredients

• 200 g of cooked and peeled beetroots
• 150 g of wheat flour (or whole wheat flour for a rustic version)
• 50 g of almond flour
• 2 tablespoons of sesame seeds
• 2 tablespoons of extra virgin olive oil
• Salt to taste
• Chopped rosemary (optional, for an Italian touch)
• Water, if necessary

Preparation

1. Preheat the oven to 180 °C.
2. Cut the cooked beetroots into pieces and blend them in a mixer until smooth.
3. In a large bowl, mix the wheat flour with the almond flour, sesame seeds, a pinch of salt, and the chopped rosemary for an aromatic touch.
4. Add the beetroot puree and extra virgin olive oil to the flour mixture and start to knead. If the dough is too dry, add a little water until you achieve the desired consistency.
5. Roll out the dough on a sheet of parchment paper to a thickness of about 3 mm.
6. With a pasta cutter wheel or a knife, cut out the crackers in the desired shapes.
7. Place the crackers on a baking tray lined with parchment paper and bake for about 20-25 minutes, or until they become crispy and the edges start to darken slightly.
8. Remove from the oven and let cool completely before serving.

Fun Fact

Beetroot crackers are not only tasty but also have excellent nutritional properties, thanks to the presence of beetroot, which is rich in antioxidants, and almond flour, a source of protein and healthy fats.

These crackers are perfect to be paired with fresh or spreadable cheeses, and to add a touch of originality you might garnish with some basil leaves or a drizzle of balsamic cream, to keep with the Italian theme. Buon appetito!