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+ servings
Blackberry Beet Ombre Waffles
Prep Time
30 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 50 mins
 

Fluffy buttermilk waffles are combined with roasted beet and sweet, juicy blackberries for a gorgeous and naturally colorful ombre pink effect.  Mom will be thrilled when you serve her this special breakfast this Mother’s Day!

Course: Breakfast, Brunch
Cuisine: American
Keyword: beet, blackberry, ombre, waffles
Servings: 3 large waffles
Calories: 711 kcal
Ingredients
  • 1 medium beet
  • 1 cup fresh blackberries
  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • 1 1/2 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups buttermilk
  • 2 large eggs
  • 3/4 teaspoon vanilla extract
  • 6 tablespoons unsalted butter melted
  • Maple syrup and/or powdered sugar for garnish
  • Whipped cream for garnish
  • Fresh blackberries for garnish
Instructions
  1. Preheat the oven to 425°F.

  2. Wrap the beet in foil. Roast the beet for one hour, or until tender when pierced with the point of a sharp knife. Allow the roasted beet to cool, and remove the peel with a vegetable peeler. Cut the beet into 1-inch pieces.
  3. Place the blackberries, sugar, and water in a small pot and cook over medium-low heat, stirring, until the fruit has broken down and the mixture has a syrup consistency. Continue to cook until thickened, about 5 minutes.
  4. Add the cooked beets to the blackberry mixture, and puree until smooth.

  5. Preheat a waffle maker, and lightly mist it with non-stick spray.

  6. Place the flour, baking powder, and salt in a large mixing bowl, and stir to combine.

  7. In a separate bowl, combine the buttermilk, egg, and vanilla. Whisk together until smooth.
  8. Add the buttermilk mixture to the flour mixture, stirring until almost combined.

  9. Stir in the melted butter, taking care not to overwork the batter (it should be somewhat lumpy).
  10. Divide the batter equally between 4 smaller bowls. Stir 1 tablespoon of the blackberry-beet mixture into one of the bowls. Stir 2 tablespoons of the blackberry-beet mixture into another one of the bowls. Stir 3 tablespoons of the blackberry-beet mixture into another one of the bowls, and 1/4 cup of the blackberry-beet mixture into the last bowl.
  11. Place 1/4 cup of each of the batters into each of the 4 wells of the Waffle Baker, then flip and repeat on the other side. Bake the waffles for 2 minutes 45 seconds, then transfer to a wire rack to cool completely.
  12. Arrange waffles in a stack starting with the deepest pink color, fading up to the lightest at the top of the stack.
  13. Top with maple syrup and/or powdered sugar, and garnish with whipped cream and fresh blackberries.

Recipe Video

Recipe Notes

*It’s a good idea to roast the beet the night before you plan to make this recipe, so it has time to cool before peeling.  The berries can also be cooked the night before, and kept in the refrigerator until ready to use.

©Baking a Moment

Nutrition Facts
Blackberry Beet Ombre Waffles
Amount Per Serving
Calories 711 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 17g106%
Cholesterol 182mg61%
Sodium 391mg17%
Potassium 738mg21%
Carbohydrates 95g32%
Fiber 4g17%
Sugar 43g48%
Protein 15g30%
Vitamin A 1160IU23%
Vitamin C 11.4mg14%
Calcium 319mg32%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.