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!
Preheat the oven to 425°F.
Add the cooked beets to the blackberry mixture, and puree until smooth.
Preheat a waffle maker, and lightly mist it with non-stick spray.
Place the flour, baking powder, and salt in a large mixing bowl, and stir to combine.
Add the buttermilk mixture to the flour mixture, stirring until almost combined.
*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.