Roasted Beet Crackers

Who doesn’t love a good cracker?  A nice crispy cracker!  Right?  A saltine is a serious comfort on those sick days.  An herbed cracker dipped in hummus can hit the spot at snack time.  A thin cracker topped with goat cheese and paired with a glass of vino is a MUST from time to time.  I recently made the most outrageous crackers for my daughter’s party.  Roasted beet crackers, yes beets!  The beets made the crackers the most beautiful red color.   They were quite the conversation starter and seriously tasty!  Talk about a perfect way to sneak some veggies into your diet!  These are perfect!

Roasted Beet Crackers

  • 1 Shallot, minced
  • 2 tsp Extra Virgin Olive Oil
  • 1/2 cup White Whole Wheat Flour
  • 1/4 cup Oat Flour
  • 2 tbsp Milled Flax Seeds
  • 1 1/2 cups Cheddar Cheese
  • 4 tbsp Butter, at room temperature
  • 1 tbsp Whole Milk
  • 1/4 cup Roasted Beet Puree

Before I start, I should clarify about the oat flour.  I have never purchased oat flour nor do I ever plan to…I have oats, I have a blender, therefore, I have oat flour.  kapeesh!?!

Heat the oil in a small saute pan, add the minced shallot and cook for 2-3 minutes, just until fragrant and tender.  Remove from heat and allow to cool.

Combine the shallots, both flours, flax seeds, cheese and butter in a food processor just until combined.  A few pulses.

Add the beet puree and milk….get ready for the most beautiful color!

Generously flour your clean countertop.

Roll the dough out very, very thin.  I usually roll the dough a few times in each direction, starting in the middle, then rotate and flip the dough.  Okay, so I didn’t break out the ruler for this not that I ever would.   I don’t know who really does that.  But I would guess that it was less than an 1/8 of an inch thick.

Using a pizza wheel cut the dough into equalish sized pieces.

Transfer cut pieces to a cookie sheet lined with parchment paper and gently prick a few times with a fork.  You don’t have to use parchment paper but I was getting ready for a party, and I didn’t have a spare second to wash another pan!  Sorry, EARTH!!

You can cut this dough into any shape you prefer.  Get creative.  You could use a round or square cookie cutter….or a rooster, flower or penguin.  Sure, why not!

Bake for 12-15 minutes in a 350 degree preheated oven.  Allow to cool on a cooling rack and enjoy!

I served these at my daughter’s party with some plain jane crackers as well.

These crackers were a hit!

Whitney

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29 comments


  1. Those look scrumptious. Bring on the goat cheese and wine!

  2. We SO think alike! These look amazing.

  3. interesting and delicious crackers haven’t seen these before

  4. This is definitely unique! What a great to get color and nutrients into a cracker!

  5. Wow, these look amazing! My kids would be so excited to have pink crackers, and I have a ton of beets in the fridge right now so I’m always looking for new ways to use them.

  6. Oh how pretty!! And delicious! Bring on the cheese, please. :)

  7. I love this! My 9 month old LOVES roasted pureed beets and I am planning to incorporate them in the frosting of his 1st birthday cake to make a bright reddish/purple colored dinosaur:) I will definitely be making these crackers sometime soon.
    Oh yeah, pureed beets in pancakes with some ricotta cheese and shredded apples or applesauce mixed in are both yummy and make the prettiest pink pancakes:)

  8. This is such and ingenious recipe. Am sure to try it out.

  9. What a great idea! And they’re so pretty!

  10. I was LITERALLY just looking for a beet recipe since I’ve never cooked/baked with beets…I think I found my recipe!!! THANKS!! ♥- Katrina

  11. Wow, these look incredible! They are such a cool colour. I love beets but never would’ve thought of making crackers, such a great idea. Bookmarked and will be trying these out soon. Thanks for sharing the recipe :)
    I found your blog via foodbuzz, hope you don’t mind another reader!

  12. Wow! These are lovely crackers you have here! I am impressed with the idea. I have never thought of this.

  13. These look amazing! I will be making them very soon!

  14. Charity

    these are delicious! I baked them yesterday and almost ate the first pan right out of the oven! Froze plenty of beet puree for at least two more batches! Love your blog and all your recipes. My daughter is 6 months old and just starting food, I will be making lots of your stuff for her! Keep em coming!

  15. Jillian

    My husband really liked these crackers–of course I didn’t tell him they contained beets or he would never have even tried them. As it stands, he probably ate 1/2 the recipe. :) Thanks; I will definitely make these again when we have friends over for drinks.

  16. Hi Whitney.
    I am really tempted to make this for my daughter’s 1st along with some of your other recipes. Did you use shredded cheese for this? I came across your blog while searching for healthy smash cake recipes for my daughter : )
    Thanuja

    • Whitney

      Yes, I used shredded cheese and these are SO tasty and such a fun color! I’m glad you found my blog and hope you enjoy the recipes!! And Happy Birthday to your little one!

      • Hi again! What is your secret for pureeing beets? I gave it a shot in my blender, which has a puree option but its a little lumpy… I wasn’t sure if thats the norm as I am used to seeing perfectly smooth baby purees ; ) ! Hope you are having a good road trip weekend!!

        • Whitney

          Hi! If my blender or food processor isn’t able to get the fruit or veggies smooth enough I will add a tiny splash of water and that usually helps get a smooth texture.

  17. elaine

    Hi, do these come hard? would like to make them for my 11month old baby as finger food however if they don t melt easily in the mouth they would be a choking hazard. I tried some with apple sauce and flour and they came too hard.

    • Whitney

      They were pretty soft. I actually started serving these to my daughter when she was 11 months old and served them at her first birthday party. If your oven cooks quickly or too hot, shorten the cooking time so they stay soft. I hope you and your little one enjoy!

      • elaine

        Made them, my 11 month old son and everyone else loved them. I used parmiggiano instead of cheddar as I didn t have cheddar and next time I think I will use less butter. I also refrigerated the dough for a while so it is easier to role.

  18. Kelly Koellner

    Hi – These look amazing! I do not have white whole wheat flour, but the regular colored whole wheat (browney) – Is that ok?

    Thanks!
    Kelly

  19. Pingback: 20 Nifty Things To Do With Beets | theorganicauthority.com - Organic Living

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