My waffle iron is getting a lot of use this past week! I love savory waffles and the combination of beets and goat cheese made for a tasty filling here. And those beets were probably the last vegetable that I used up from last year’s CSA (Wysmykal Farm), just in time to start preparing for the next one. I tend to use every bit of my beets, by cooking the greens in various ways, and usually roasting the beets, much of which ends up frozen for later use.
You can, of course, also use boiled beets, or even try them pickled, but I love how roasting the beets brings out their sweetness. And for me, it’s also simplest that way. I just give them a rinse, wrap them in foil and toss them in the oven at around 350 until they are soft, let them cool, and the peels come right off. They freeze well, and then you have them on hand for soups, salads, or recipes like this.
Heat up your waffle maker and add the following to a blender:
- 1 1/2 cups chick pea flour
- 1 cup water
- 1/4 cup olive oil
- 1 large egg
- 2 cloves of garlic
- 1 tsp sea salt
Remove to a bowl and stir in:
- 1 cup finely chopped, cooked beets
- 1/2 cup finely chopped onion
- 1 tsp dried tarragon
- 113 gram package goat cheese, crumbled
- a few grinds of fresh pepper
Pour batter in waffle iron to cover, allow to cook until steam settles down and the waffles have crisped. Yield will depend on the size of your waffle iron, I got about 3 1/2 large waffles from this recipe.