More About This Recipe
Did you have any idea you can turn beets into bread?
Me either. Before Erin, one of my editors at Tablespoon, mentioned Beet Bread, I had no idea the stuff existed. But now that I do, I can promise you it’s one of my favorite breads to make and to eat!
Besides its unique, bright red color, the flavor of Beet Bread sets it apart from any other bread I’ve tasted. Admittedly, it has a very mild hint of raw beet flavor, but even the most skeptical beet eater would enjoy this dense, soft bread. If you didn’t know it was Beet Bread, you probably wouldn’t even notice the beet flavor – it’s that subtle.
This bread, like potato bread, also rises extremely well. Maybe beets, like potatoes, have that magic fast-rising secret (that I haven’t figured out yet!). This is one of the easiest artisan free-form loaves you can make. Plus, the color is fun – and that’s enough of an excuse for me to get baking.
Speaking of color – be sure to wear gloves when handling the raw beets, and clean up any surfaces that were touched by beet juice right away, as the juice stains pretty easily. I didn’t follow my own rules, leaving me – pardon the pun – a bit red-handed after making this bread!
Sliced Beet Bread is perfect for Panini sandwiches with melted cheese (we made Reubens – amazing!) or toasted and smothered with a pat of butter.
If you’ve ever wanted to make an easy but “different” type of bread, this is the recipe for you.