Beetroot Wafers

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Not so common

When it comes to preparing food and presentation we tend to take the easy way out! But with these wafers you open doors that are not so common, and unleash a delicious creativity that is worthy of notice. These wafers are a perfect base for canapés. Instead of the old fashioned blinis, bread slices… go for beetroot wafers. They add a new layer to the flavour and they look good too. Make them in mini squares and top them with Ceviche, Smoked Salmon, Cream and Caviar, Confit de canard…etc. even the simple tomato bruschetta will be transformed over a wafer! You can also top these mini wafer bases with rolled mini cheese/labneh balls (any flavour).
Not only for canapés, as you can use these wafers instead of breads, crisps or sticks to serve with dips, and are perfect for your cheeseboards. Beetroot wafers go very well with a Hummus dip, eggplant caviar, 7 layer Mexican dip…etc.  You do not even have to make them in mini squares or rounds, you can simply make a large sheet and break it into pieces for dipping. Finally you can layer them like a mille feuille, and cream labneh, cheese or any other dips and toppings… There really is no limit to their use, so this is one recipe worth having and perfecting as you will be using it lots once you get the hang of it.

Like with anything great, this requires a bit of extra work, and some practice to perfect, but nothing overly complicated or difficult. Just a matter of getting the hang of it.

Since you are using the beets, you might as well use their leaves to make chips! Check the video below for how to make Kale and Beetroot greens chips.

Ingredients

  • 500g beetroots, peeled cubed and steamed until tender
  • 120g caster sugar

Preheat your oven to 250F. Line flat cookie sheets with baking paper and set aside.

Place the steamed and still hot beetroots in a large bowl with the sugar.

Blend using an immersion blender until super smooth and no lumps remain. (do not use the regular blender as it will over liquidize the beets)

Using a melon baller, scoop out leveled scoops of the beetroot puree and drop over the lined baking sheet, as in photo 1. Make sure the drops are well spaced as it will get very tricky to spread the puree if they are closely spaced.

Using a small offset spatula, slightly and gently spread the puree into a square shape as seen in photo above. This is the same technique used for spreading frosting over cake (side to side movement, then gently slide out without pulling). Using the spatula push the sides in a little bit to create an even line for all the square sides.

The puree should be spread very thinly (literally paper thin), almost see through as above. The size of the square depends on the use, but mainly mini squares is what we are after.

Repeat until the whole quantity is finished.

Bake in preheated oven for  1 hour, or until totally crisp. Remove from the oven, then while still hot, carefully release them by gently sliding the spatula underneath each wafer (they are ever so fragile, so be very careful or they will break). Transfer released wafer to a wire rack and leave to completely cool.

Once cooled, place them in an airtight container until ready to serve. Top with the desired topping right before serving. You can store them in an airtight container for up to 2 days. If you store them for longer they become soft, chewy and stale.

 

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