Beetroot wraps

Those beetroot wraps were a real hit on my Insta feed so I had to put the recipe on here! The slight problem is that I did my classic freestyling when I just go (in my head) “that’s so simple I’m totally going to remember this and in any even I’ll post it right up on my blog so it just won’t be a problem”. But then of course, you add clients’ notes to finish, remembering to put a wash on, working out how I’m going to go to the puppet show, making two costumes for World Book Day, which was cancelled anyway and my poor frazzled head can’t remember a thing part from the fact it had beetroot in…

Crunch Nutrition Exeter: Beetroot wraps

I think I vaguely remember, so I thought I’d write it on here now or there won’t be any chance of me remembering in 10 days time, unless I make the said beetroot wraps again.

The idea behind them was first aesthetic, I love pretty things and I live in a house full of boys (well, there are three of them including my husband, but that often seems like a lot more!), Nerf guns and Lego so a bit of pink is sometimes needed!

I also do love beetroot because it has a very distinctive taste and is packed with nutrients such as vitamin C, potassium, folate and manganese, as well as the antioxidant betacyanin. Beetrrots are thought to support liver function, have anti-inflammatory properties and potentially lower our blood pressure.

Ingredients:

  • 160g cooked beetroot – that’s about two small ones
  • 60g plain flour
  • 40g buckwheat flour
  • 1 medium egg
  • 1 pinch of salt
  • 160ml water – that’s where I’m a bit hazy because I kept adding a bit more and a bit more… Basically you want to end up with the consistency of single cream.

Method:

I wanted a very silky batter so I put all the ingredients n my Vitamix but I reckon a food processor would work just fine.

Next heat up a large pan (mine is about 30cm) with a bit of coconut oil – we’re talking enough to lubricate the pan but not so much that you will end up with a greasy wrap, so about the end of a knife’s worth.

When the pan is hot enough, ladle enough batter to cover the pan and leave the wrap to cook on a medium heat. You’ll know when to turn it over when the edges start to lift a little, at this point turn the wrap over and let it cook on the other side for a 1 min or so. Place on a plate and carry on with the rest.

When cooled down comes the fun part: adding the filling and you could use literally anything you like! In mine I added some hummus, sliced avocado, some boiled egg, finely sliced cucumber, some lettuce and some olives.

The easiest way to close those beetroot wraps is the place the filling in the middle but more towards the bottom half. Then fold the sides inwards and start rolling tightly away from you. The portion size will depend on how much filling you put in and how big your pan is, I was going to have two of mine but 1.5 was enough and the other half kept well in the fridge until the next day.

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