Beetroot Waffles with Asparagus

With great pleasure I realised at the Friday market that white asparagus season has started here in Germany. My favourite stall sells miniature stalks, both white and green, so I bought both.

White asparagus is most often served with cooked potatoes here and Hollandaise sauce, meat optional. I really don’t even need the potatoes most of the time, just the asparagus, to which I often add other vegetables like broccoli and cauliflower florets, but the Hollandaise sauce is a must.

Today I decided to use up some cooked beets that I had initially bought to use in salads and add them to a savoury waffle batter. My virtual eye saw the result as beautiful deep red waffles, which sadly did not happen in reality. As you can see, my waffles turned out more salmon coloured than beet red. Not sure why, maybe I should have used the beet juice from the package as well.

Tastewise the beets didn’t come through much either. Again, maybe I should have added the juices as well as more beets. However, this experiment definitely was not a mistake because I still liked the result. I’m going to experiment with other vegetables to use in waffle batter at some point.

To serve, I chopped up a boiled egg to top the asparagus with and added some wild garlic (also known as ramson) salt that I made the day before. I also used this salt in the waffle batter.

If you’re interested in making wild garlic salt, the recipe is from – it’s very easy to make, just chuck 50 g wild garlic in a food processor together with 200 g sea salt and chop away until it resembles fine salt. Pour onto baking paper and let dry overnight.

For the Hollandaise sauce, I took the lazy cook’s option this time and used shop bought. I found a brand that does a light version that doesn’t taste light but like the real thing, so I was quite happy with that.

This made for a super delicious lunch, the waffle batter makes six waffles, so I’ll have one for my office lunch next week, and the other waffles can be frozen after cooling.

Still, as I mentioned, I might try other veggie waffle varieties in the future. I think adding finely chopped wild garlic to the batter would be a great idea, too.

If anyone has an idea why my beets didn’t make my batter go that typical beet red, let me know!

Beetroot Waffles With Asparagus

  • Servings: 6 waffles
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1 egg
60 g raw cane sugar
60 g butter
150 g flour
1 tsp baking powder
1 tsp salt
juice of ½ lemon
150 ml milk
2 pre-cooked beets

To serve
green and white (mini) asparagus stalks
hardboiled eggs
Hollandaise sauce

Cut the beets into small cubes, place in a high receptacle, add 100 ml milk and purée with an immersion blender. Set aside.

In a bowl, add all other batter ingredients – including the remaining 50 ml milk – and mix well. Set aside to cook asparagus in salted water (cooking time for mini asparagus is approx. 15 minutes).

When asparagus is almost done, heat a waffle iron and bake 6 waffles. When done, put them on a cooling rack or in the oven to keep warm, then heat Hollandaise sauce.

Serve waffles topped with asparagus, chopped egg, Hollandaise sauce and some wild garlic salt, if available.