Beetroot Crackers

Name: Beetroot Crackers
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 20
Ingredients: Rice flour 0.6 cup; Rolled oats ½ cup; Precooked beets 2.8 oz; Extra virgin olive oil 2 tbsp; Fine salt to taste; Mixed seeds ½ cup; Cream cheese 0.67 cup; Chives to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it de es fr br

Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 10 min
Makes: 20 pieces
Cost: Low

PRESENTATION

Beetroot crackers are a favorite on Italian tables, adding a splash of color to your usual snack routine. Seriously, these beetroot crackers are something else with that deep red from the beets. They just pop in any bread basket or snack plate. Italians love to experiment. Like, really, try different mixes of seeds and grains—sunflower, pumpkin, or even chia seeds in the dough. It gives every bite a kind of crispy crunch—which pairs so so beautifully with the slightly sweet taste of beetroot. And the aroma when they come out of the oven? Hard to beat. Earthy, a bit nutty, with a hint of toasty goodness from the seeds. Sometimes, whole grain or even gluten-free flour is used—making these homemade beetroot crackers perfect for anyone craving something healthier yet still packed with flavor.

When you grab a handful of beet crackers, you get that golden snap on the edge and a tender bite in the center. People really love packing them in lunchboxes or bringing them on hikes. And at home? A quick snack, for sure. In some Italian regions, they spice them up with rosemary or black pepper for an extra kick. Which is great. Or they sprinkle coarse salt on top for more flavor. These healthy beetroot snacks are super practical because you can make a big batch and keep them fresh for days. They don't lose that nice, crispy bite. I mean, Italian cooks appreciate how you can mix it up: try different seeds, add new spices, or swap flour types, and every batch turns out a little different. And it makes homemade crackers like these fun for creativity in the kitchen. And listen, whether you add them to a cheese board or snack on them between meals, these baked beetroot crackers bring a lot of color and taste to the table. They’re the kind of food that feels special every time you open the container and see that bright beetroot color waiting for you. Really really nice.

INGREDIENTS

Ingredients for 15-20 pieces: Rice flour 0.6 cup (100 g); Rolled oats ½ cup (40 g); Precooked beets 2.8 oz (80 g); Extra virgin olive oil 2 tbsp (30 g); Fine salt to taste; Mixed seeds ½ cup (60 g)

for the cheese spread: Cream cheese 0.67 cup (150 g); Chives to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Beetroot Crackers

To prepare the beetroot crackers, peel the pre-cooked beetroot and place it in pieces into a blender 1. Blend with the oil 2 to obtain a smooth puree 3.

Pour the puree into a bowl and add rice flour 4, rolled oats 5, seeds 6, and salt.

Mix to combine 7. Continue kneading by hand on the work surface to form a dense dough. It may tend to crumble slightly, transfer it onto a sheet of parchment paper 8, place another sheet on top 9.

Roll out the dough between the two sheets of parchment paper with a rolling pin 10. Achieve a thickness of about 1/16 inch 11 and then use a knife to form your crackers in the desired size 12. The ones on the edges will be more irregular but just as good!

Bake the crackers 13 in a preheated static oven at 392°F for 10 minutes and let them cool. Meanwhile, prepare the cheese spread: mix the fresh spreadable cheese in a bowl with chopped chives 14, salt, pepper 15, and oil.