At a glance
You're making colorful, naturally sweet cookies packed with seeds and earthy beetroot that come together in just 21 minutes. The main tricks are crushing the seeds properly and making sure your butter is soft before mixing, then it's a straightforward process of combining ingredients, cutting shapes, and baking for about 15 minutes.
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Beetroot cookies
For beetroot cookies, just 100 g of purée is enough.
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Using leftover beetroot purée
You can use the rest of the purée in soup, for example. It's best to crush the seeds in a mortar and pestle or blend them if you have a strong enough blender before mixing them into the dough. The butter needs to be soft.
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Baking
Mix the beetroot purée together with the other ingredients, cut out shapes on a floured board, and bake in an oven preheated to 180 °C for about 15 minutes.
For this step
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