Beetroot has long stopped being 'just for borscht': it makes a vibrant, rich dessert that surprises with both its color and taste. Styler editor Yulia Lyushneva shares a recipe for beetroot pancakes served with chocolate cream and plums stewed in red wine. According to her, this combination turns a familiar vegetable into an original sweet dish, while the absence of added sugar makes the dessert lighter. Below is a step-by-step breakdown: from dough preparation to plating.
Dough Base: Beetroot, Greek Yogurt, and Egg
The process starts with pre-boiled beetroot: it is cut into small pieces and placed in a blender bowl. Greek yogurt and one egg are added to it. All ingredients are blended into a smooth mass — this is the stage where the rich burgundy color of the future pancakes is formed. After that, flour, baking powder, and a pinch of soda are introduced into the mixture and thoroughly stirred. The finished dough should be quite thick: it falls slowly from a spoon and does not spread across the pan, allowing you to form neat mini-pancakes.
Oil-Free Frying: Temperature Control
The pancakes are fried without a single drop of oil, placing about a tablespoon of dough for each. They are cooked on one side for about two minutes: when the edges set, the piece is carefully flipped and fried for another one to two minutes until done. The key point is not to make the heat too high, otherwise the surface will burn while the inside remains raw. A gentle medium heat ensures even frying and preserves the delicate texture provided by the beetroot and yogurt in the composition.
Plums in Red Wine: Without Sugar and Sweeteners
While the dough is cooking, the plums are prepared: they are washed, pitted, and cut into small pieces. The fruit is transferred to a saucepan or small skillet, and dry red wine is poured in. The mixture is brought to a gentle boil, the heat is reduced, and it is simmered uncovered for about five to seven minutes. The recipe author does not add sugar or other sweeteners to the plums: according to her, the fruits have enough natural sweetness of their own, and the wine merely complements and deepens their flavor, forming an aromatic sauce in the process.
Chocolate Cream with Yogurt and Cocoa
For the cream, Greek yogurt, cocoa, and stevia are combined and thoroughly mixed until smooth. The amount of sweetener is adjusted to taste — depending on the tartness of the yogurt and the richness of the cocoa. This cream turns out light and not cloying, and stevia allows maintaining the declared 'no added sugar' principle. The cream is laid out on the plate to form a small 'pillow', the beetroot mini-pancake is placed next to it, and the warm plums are placed on top of the cream. If desired, a little of the sauce formed during fruit stewing is added.
Serving and Important Warnings
The author emphasizes that she decided to serve the pancakes separately from the cream to preserve the shape of the dish and highlight the brightness of the beetroot color. Among the allergens in the recipe are dairy products, eggs, and wheat (gluten). It is also important to consider that the dish contains wine: some alcohol may persist even after stewing, so the dessert is not recommended for children and those avoiding alcohol. The result is a delicate, visually impressive dessert that can be served for breakfast, an afternoon snack, or as a light sweet dish on a weekend.
