Plate like a pro: These beet waffles are a perfect pairing of earthy, sweet flavor and crunchy, pillowy texture

Waffles are one of those dishes that everybody seems to love. Growing up, my sisters and I would reserve our waffle eating for dessert, coining any waffle a “DW” or dessert waffle. Venturing into adulthood, I began to travel the world. My love for waffles stayed strong, and I started to enjoy the difference every cuisine offers when it comes to this delicacy. I tried a variety of waffles in Amsterdam, Stockholm, Thailand and so on.

Upon discovering this love for all things waffles, I explored different types of waffles, playing with various flavor combinations and textures. While trying to land on the “perfect” waffle recipe, I ate and cooked all kinds of waffles, including Belgian waffles, Liège waffles, sourdough waffles, Stroopwaffels and every other type. One of my favorite waffle combinations that I still use today is a classic sourdough waffle topped with caviar and traditional caviar garnishes.

With much trial and error and many waffles consumed, I landed on a fun and tasty concoction to pursue. I learned one thing I love most about a waffle: that crispy crunch on the outside matching a pillowy, soft interior. These opposing textures are exciting and comforting at the same time. I explored various flavors once I decided what texture I wanted for the waffle. I landed on incorporating a vegetable into the dish as the main component while keeping the dish sweet. This is how my crowd-pleasing Beet Waffle recipe was born for my suburban restaurant, Scratchboard Kitchen.

At the restaurant, I focus on using ingredients sourced from local farms. I keep diners on their toes with creativity while delivering simply delicious meals. Incorporating beets in this recipe certainly provides a surprising farm-driven angle on the classic waffle. The natural sweetness of the beet aids in keeping this dish sweet to its core, yet it is nutritious and unique. Finally, I have thrown in some mouthwatering garnishes to load up the waffle; no syrup is needed! This waffle rendition is bright in color, earthy, sweet in flavor, and fun to make.

I created this recipe as a gluten-free offering for the restaurant. You can use all-purpose flour or gluten-free flour.

• Grace Goudie can be found making composed but not complicated recipes on her website gracegoudie.com or @chefgracegoudie on Instagram and TikTok. Dine on Chef Grace’s creative dishes firsthand at Scratchboard Kitchen in Arlington Heights.

Beet Waffle

Beet waffle batter:

1 cup + 1 tablespoon butter

2 ¼ cups all-purpose flour (If making a gluten-free waffle, I love using cup4cup flour!)

2 teaspoons baking powder

1 teaspoon vanilla bean purée

2 tablespoons sugar

1 cup milk

1 cup heavy cream

1 tablespoon honey

¼ teaspoon salt

3 tablespoons beet purée

3 tablespoons beet juice

Beet Waffle Toppings:

1 cup raspberry and rose jam

1 cup lemon whipped cream

½ cup pistachios, toasted & crushed

Raspberry and Rose Jam:

2 cups raspberries

2 drops rose water

¾ cup sugar

2 teaspoons lemon juice

¾ teaspoon apple pectin

Lemon whipped cream

1 cup heavy cream

2 tablespoons powdered sugar

1 teaspoon lemon juice

1 lemon, zested

For the waffle

To make the beet purée, cook 1 beet in boiling water until you are able to pierce it with a fork. It should feel very tender. Peel the beet. Blend the beet in a blender or food processor until smooth.

Sift the dry ingredients together and set aside.

Mix the honey, beet juice, beet purée and vanilla together and set aside.

Heat the butter until it is melted. Once melted, slowly temper the butter into the cream and milk mixture.

Mix the wet ingredients into the drys until the batter is smooth.

Depending on the size of your waffle iron, use about 1 cup batter for each waffle portion. Cook for 3-5 minutes.

To plate the waffle like a pro, divide the cooked waffle into 4 pieces. Layer the waffle with the jam, alternating which sides you put the jam, this will allow the jam to drip out the sides. Sprinkle with the crushed pistachios and top with a dollop of lemon whipped cream.

For the jam

Mix the raspberries with half of the sugar and all of the lemon juice for 30 minutes. This will macerate the berries and bring out all the natural juices.

Mix the remaining sugar with the pectin and set aside.

Heat the macerated raspberries on medium low heat until they are simmering and falling apart.

Take the raspberries off the heat and blend until smooth.

Pass the blended raspberries through a chinois or sieve, to remove the seeds.

Put the raspberries back in a pot and heat until they are simmering.

Add the pectin and sugar mixture to the berries. Whisk while on low heat and add the rose water.

Cool completely until the jam is set.

For the whipped cream

In a mixer with the whisk attachment, whip the cream to soft peaks. This can also be done by hand with a whisk.

Add the sugar, lemon juice and lemon zest and whip to stiff peaks.

To assemble the waffle

Assembling the dish: Divide the cooked waffle into 4 pieces. Layer the waffle with the jam, alternating which sides you put the jam, which allows the jam to drip out the sides. Sprinkle with the crushed pistachios and top with a dollop of lemon whipped cream.

Serves 4

— Grace Goudie