Eating different colours doesn’t just make your dish look more appealing to your children, but it also packs in a variety of different nutrients and vitamins.
There are so many fruits and vegetables that I could use and I have chosen one of my favourite root vegetable “Beetroot”!
Betroot is low in fat, full of vitamins and minerals and packed with powerful antioxidants – a health-food titan. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium. The greens should not be overlooked; they can be cooked up and enjoyed in the same way as spinach, the leaves have a bitter taste whereas the round root is sweet. Belonging to the same family as chard and spinach. Typically a rich purple colour, beetroot can also be white or golden. Due to its high sugar content, beetroot is delicious eaten raw but is more typically cooked or pickled.
Source: To read more about this wonder vegetable go to http://www.bbcgoodfood.com/howto/guide/ingredient-focus-beetroot
Have you ever tasted cheesy beetroot scones? I love anything with beetroots and this is now my new favourite. haha! The cheese is so over powering that you can barely taste beetroot in them.
This recipe is very kids friendly. I served one to toddler son Jacob (3 years old) with some unsalted butter and more cheese on top! For little brother Constantin (13 months) I just gave it to him plain and he was really savouring the taste.
As for myself I was happy with a dollop of salted butter. YUM! These scones taste so good with any fillings from savoury to sweet.
Let’s makie some beetroot cheesy scones!
Served 16 small scones
- 1 1/2 cup / 250gr of plain all purpose flour (I used spelt hence the darkness)
- 2 tsp baking powder
- 1 -1 1/2 cup of grated mature cheedar cheese or any other strong cheese such as greyer
- 70 gr good quality butter left at room temperature
- 1/4 cup full fat milk or buttermilk
- 1 egg lightly beaten
- 1 medium beetroot
- a little milk to glaze
Oven temparature 190C fan / 200C / 390F. Pre-heat the oven and bake them for 15-20 minutes.
- Wear disposable gloves and an apron when peeling the beetroot, this will keep your hand and clothes from staining. Cut into half and steam for 15-20 minutes until the beetroot is al dente (slightly hard in middle). Grate them and set aside.
- Sift the flour and baking powder into a large bowl. Add the butter and rubb it in well into the flour with your finger tips until they look like bread crumbs.
- Add cheese, milk, egg and beetroot.
- Mix well and plop the dough onto a floured surface and bring the dough together until you have a ball. Cover the bowl with cling film and leave it in the fridge for 30 minutes. This will allow the dough to rise before cutting it.
- Make sure that you measure the height before cutting the dough. I made my one 2cm high but next time I will increase to 2.5 cm high. Press the cutter straight down without twisting. Once the first batch is ready, gently bring the dough back into a ball, you don’t want to overwork the dough and repeat the steps until you have used up all the dough.
- Line them up over a non stick baking sheet and brush them over with milk.
- Bake for 15-20 minutes in a pre-heated oven.
I hope you enjoy them as much as we do!