Savory Rosemary-Beet Quick Bread

My goal this week is to finally kill the last of 2015's farm share freezer veggies.  So, I decided to try another beet bread, but this time savory.

This earthy, dense loaf is one of my new favorite sides.  Toast it, slather it with butter and serve it with anything you like a darker bread with.


1 1/2 cups all-purpose, unbleached flour
1 tsp. baking powder
2 eggs
1/4 cup (1/2 a stick) salted butter, melted
1 1/2 cups pureed beets
1 Tbsp. rosemary
Kosher salt
  1. Preheat the oven to 350F and grease your bread loaf pan.
  2. In a medium bowl, combine beet puree, melted butter, and rosemary.
  3. Once thoroughly stirred in, add eggs and beat in.
  4. Add in powder and stir until combined.
  5. Finally stir in the flour and muffin-mix.  This means mix until everything is just combined, but no more.
  6. Use a spatula to get everything into your bread pan, and smooth it out.
  7. Sprinkle with a bit more rosemary, and about 1/2 tsp. kosher salt.
  8. Bake 40-minutes until toothpick comes out clean.
  9. Cool 30 minutes before turning out on rack to finish cooling.
Makes one loaf of about 10 slices at 135 calories a slice.

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