This is a fun way to add some colour and sneak a few veggies into a brunch favourite. It’s great with roasted, steamed, or even pickled beets. Feel free to serve these waffles with yogurt and honey instead of the usual maple syrup.
Make waffles ahead and freeze until ready to use. You can pop them in the toaster or reheat under the broiler.
Using hand blender, pureu0301e milk with beets. Blitz in eggs, followed by oil and vanilla.
In large bowl, stir flour with baking powder, sugar, and salt. Pour beet mixture over top and mix until just combined.
Working in batches, scoop about 1/3 cup (80 mL) batter into your waffle iron and cook according to its directions. Toss blueberries with mint, and spoon over cooked waffles and serve with walnut halves, if using.
This recipe is part of the The Brunch Club collection.
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