Savory biscuits with cheese and beets

Are you in the mood for some very unusual biscuits? With cheese and beets? Healthy, crunchy and tasty, they also look very interesting.

The familiar taste of beets is still there, but the cheese beats it in the game of taste, which takes place while you eat these pink “medallions”.

Jenny from the awesome blog SpoonForkBakonwhere we found the recipe, says that these cheese and beetroot biscuits are one of those little things that can make your day.


  • 2 cups (250 ml) of all-purpose flour
  • 2 ½ teaspoons of baking powder
  • 1/4 teaspoon of baking soda
  • 1 teaspoon of salt
  • 1/4 teaspoon ground pepper
  • 1/2 cup cold butter, cubed
  • 1 cup of comtè cheese (you can also use Grauer or Emmentaler)
  • 1/3 cup of whole milk
  • 1/3 cup roasted beetroot puree

*(With these ingredients you will get 10 to 12 biscuits)

First you need to make beet puree. Heat the oven to 200-210C. Place two washed, unpeeled beets, separately, on pieces of aluminum foil. Drizzle each with olive oil and sprinkle with salt and pepper. Wrap them in foil and place them directly in the oven on the wire. Bake for 40 to 45 minutes. Remove from the oven and let them cool. Peel and clean them, chop them into larger pieces and put them in a blender or food chopper and mix until you get a puree. Set aside.

with cheese and beets

For biscuits, increase the oven to 220C. Mix the flour, baking powder, baking soda and salt in a bowl. Add the butter cubes and mix until combined. Stir in the cheese, beetroot puree and whole milk. Mix everything well with a wooden spoon until the ingredients are combined and you get a nice pink color.

Place the dough on a floured work surface, then fold it 3 to 4 times. Thin out with a rolling pin (or your hands) until you get a circle or square about 2 cm thick.

With the help of a glass (or a round biscuit cutter), make biscuits and arrange them on a tray lined with baking paper. Leave 2 to 2.5 cm of space between the biscuits. Form new biscuits from the rest of the dough until you use up all the dough. Put the pan in the oven and bake your pink cheese and beetroot biscuits for 15 to 20 minutes. Remove from the oven and let them cool for at least 5 minutes before serving.

Read also how to make purple risotto with beets.

Source: LifePress magazin by

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