Beautiful Brunch #2: A very lovely one.

red velvet beet waffles

In case you might forget, it’s Valentine’s Day tomorrow.  I know this because I was on the couch for most of the weekend, bombarded with the Food Network’s special “Valentine’s Day!” episodes or “Valentine’s Day!” movie marathons with movies like Can’t Buy Me Love (80’s flick with Patrick Dempsey that’s surprisingly entertaining).

I rate myself low  – very low, maybe a 3 out of 10? – on the romance scale, so I find the holiday sort of cheesy. Most of the time it makes me uncomfortable, the same way going to a fancy restaurant does, in that it doesn’t feel authentic or real-life enough for me.

But it IS nice to celebrate something sweet, either for yourself or someone else. I’m all for that.


For me, brunches are where it’s at.


It’s a nice way to start the day. It’s hard to mess up. Cheesy rules can magically be broken.


Cut out heart bananas.


Make pink waffles.


There’s no penalty for these things in the brunch world. It somehow, magically, all works.

Since I have an abundance of root vegetables and penchant for pink foods, I made red velvet {beet} waffles, and topped them with bananas, pomegranate seeds, and maple syrup.


Make it pretty, but keep it real. Can that be the new Valentine’s Day motto?

Red Velvet {Beet} Waffles

Adapted from Smitten Kitchen’s Pumpkin Waffles

I am a big fan of this pumpkin recipe from Smitten Kitchen. They are soft and fluffy, but have a good height to them. Earlier this year, I discovered that beets can be substituted for pumpkin quite easily from making the (never home) maker’s beet and/or pumpkin pizza dough quite often. I added a bit of cocoa powder to the waffles to make them red velvetlike – and cinnamon, just because it’s a favorite spice of mine – but feel free to play around.


  • 1 cup whole wheat pastry flour
  • 1 1/2 cups all-purpose flour (You could also just use 2 1/2 cups of all-purpose flour if you don’t have whole-wheat pastry flour.)
  • 1/3 cup brown sugar
  • 2 tablespoons cocoa powder
  • 1 teaspoon cinnamon
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups milk {I just used skim.}
  • 1 teaspoon vinegar
  • 1/2 cup pureed beets {I add a little bit of water when I puree the beets.}
  • 6 tablespoons unsalted butter, melted and cooled
  • 4 eggs, yolks and whites separated
  • 1 teaspoon vanilla extract
  • toppings: fruit, maple syrup, whipped cream, or a cream cheese glaze would also be A.M.A.Z.I.N.G.


  1. Preheat waffle iron.
  2. In a medium size bowl, mix together the flours, sugar, cocoa powder, cinnamon, baking powder, baking soda, and salt. Whisk, and set aside.
  3. In a large bowl, whisk together the milk and vinegar. Let stand five minutes. Whisk in the beets, butter, vanilla, and egg yolks. Add in dry ingredients, stirring just until incorporated. The mixture will be hot pink and awesome to look at.
  4. In another bowl (so many bowls – I know! – but this is worth it), whip the egg whites until they reach soft peak stage. Very gently fold in the egg whites into the waffle batter. I use a spatula and this technique.
  5. Each waffle iron is different, but I used a heaping 1/3 cup to measure my batter for each waffle.
  6. Top with your preferred waffle toppings. I love fruit, maple syrup, toasted nuts, whipped cream….

*Note: This recipe makes a lot! I got 12 large waffles out of it.

Other Beautiful Brunches.

lemon cornmeal waffles #1: Lemon Cornmeal Waffles

About Sarah

Always thinking about my next meal.
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15 Responses to Beautiful Brunch #2: A very lovely one.

  1. Liz says:

    Yuuuuummmm! Can we make these when you come? Bring your waffle maker on the bus …?? :)

  2. Jessica says:

    I made pink pizza dough with beets last year, so pretty, but sooo messy. These waffles look to die for!

    • Sarah says:

      Sooooooooooo messy. Everything in my kitchen, including me, was stained hot pink. It was sort of hilarious. Luckily, I don’t mind the color.

  3. Katie says:

    Reblogged this on Sweet Hart and commented:
    yum yum

  4. Avery says:

    I cut my banana into hearts this morning too!

  5. These look very yummy. I will have to try them out of my waffle iron (a great appliance which doesn’t always get the most use)…

    Looks like we may have a lot in common – the kitchen and the knitting. Maybe you can visit me some time…

  6. Amber says:

    Banana hearts! You’re so creative! Thanks for describing exactly what I don’t like about fancy restaurants–it just doesn’t feel real/authentic. Spot on. I always wondered why I fidgeted so much in such places. Just returned from some Valentine’s Day Mexican food myself. :)

    • Sarah says:

      Banana hearts are so fun to make. My new favorite!

      Jealous of your Mexican food dinner this week. Vermont just doesn’t have great Mexican food, and it’s a favorite of mine.

  7. Pingback: Valentine’s Day: Red velvet waffles (made with beets) « So hungry I could blog

  8. Pingback: I like pink food. | DAILY NIBBLES

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