“How do you get the party started? With a fat beet.” (insert your laughter here)
Ahhh beets! Who isn’t in love with this nutritious veggie?
To be honest I rarely buy beets. Why? Because I don’t know what the heck to do with them! I happened to have some just sitting in my fridge for a week and wanted to use them, but just wasn’t sure in what capacity. I went online and saw people were using them to make BEET PASTA but I wanted to do something different. I noticed I hadn’t made a baking post in awhile so I thought “Why not incorporate them into a baking dish?”. And that is how my idea was born to make BEET PASTRY DOUGH!
I’ve never made croissants either, but decided hell why not! I love a challenge. See below my step by step process.
I covered my beets in EVOO (extra virgin olive oil), salt, pepper and put thyme in with the beets. Cover in aluminum foil. Roast beets in oven for an hour at 375F.
Remove beets from oven and let cool. Remove skin and cut beets into small pieces and but in your blender and purée.
Make your pastry dough (simple recipe HERE) add 2-3 tablespoons of the beet purée to the dough. Knead dough on a floured surface. Wrap and chill in fridge for about an hour.
Take dough out fridge and began to roll out on a floured surface to make your croissants.
Take your jam (blackberry jam recipe HERE) and pour over the dough.
Began to roll up your dough into a croissant shape (again I have never made them before so don’t judge me on my technique) **Update… ok after some research this is NOT how you make croissants lol however I guess I can call this a puff pastry. Hey I tried!
Coat pastries with egg white wash (sprinkle a bit of sugar on top too). Bake in oven.
Take out of oven and enjoy the hell out of this yummy treats!