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Beet, basil, and olive oil mini bread loaves

This beet, basil, and olive oil bread rolls recipe is one of the best ways to use beets! Plus, they make healthy and tasty sandwiches!
Course Appetizer, Bread, Side
Cuisine Healthy, Mediterranean
Keyword basil, beets, Bread, olive oil
Prep Time 2 hours 15 minutes
Cook Time 25 minutes
Total Time 2 hours 40 minutes
Servings 12
Author The Hungry Bites


  • 1 cup (250 grams) roasted beets, chopped
  • 1/2 cup (125 grams) water
  • 3 tablespoons (35 grams) olive oil
  • 1 tablespoon (15 grams) vinegar (wine or apple cider)
  • 1 1/4 teaspoon fine salt
  • 1 tablespoon brown sugar
  • 1/2 teaspoon freshly grated black peppercorns
  • 2 teaspoons dried thyme
  • 2 teaspoons dried onion flakes
  • 1 tablespoon basil leaves
  • 250 grams whole wheat flour
  • 250 grams bread flour, plus 1-2 tablespoons
  • 1 tablespoon (about 10 grams) active dry yeast

  • 1 tablespoon hot water
  • 1 teaspoon white sugar
  • 2-3 tablespoons pine nuts


  1. Transfer the beets, the water, the olive oil, the vinegar, the salt, the black pepper, the thyme, the onion flakes, and the basil leaves to a blender and blend on high until smooth.
  2. Transfer the flours and the active dry yeast to the bowl of your stand mixer and mix with a fork to combine (if you don’t have a stand mixer you can knead the dough by hand).

    Add the liquid from the blender to the bowl and knead with the hook attachment until you have an elastic and pliable dough. You may have to add some extra flour if the dough is too sticky.

  3. Cover the dough with a clean towel and let it rest (in a warm place) until doubled in volume.
  4. Preheat your oven to 350°F (175°C) and lightly oil your baking pan and line it with baking paper.
  5. Transfer the dough to your working surface, oil your hands and knead for 1 minute to deflate. Then divide into 12 equal pieces, shape the loaves and transfer them to the pan (I baked the nine in the mini loaf pan and made the other three into balls).
  6. Mix the hot water with the sugar and brush the surface of the loaves. Sprinkle over some pine nuts and press them tightly to stick.

    Let them in a warm place to rest and almost double in volume.

  7. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
  8. Let them on a rack to cool. Eat!

Recipe Notes

If you make one large loaf you’ll have to bake it for about 45-55 minutes.
If you don’t have a mini loaf pan you can make them round like regular dinner rolls.