Looking for an original idea for a healthy and colorful dinner? Here's how to make a soft, lard-free beetroot piadina that will amaze everyone
Bring a burst of color to the table that captures the eye before it hits the palate. This beetroot piadina transforms lunchtime into a vibrant, pop-and-pop experience, thanks to its mesmerizing fuchsia hue.
- Flour 0 350 gr
- Precooked red beetroot 100 gr
- Warm water 80 g
- Extra virgin olive oil (EVO) 30 g
- Sale
- Instant baking powder for savory pies 8 g
- Chop the beetroot into small pieces and place them in an immersion blender along with the warm water and extra virgin olive oil. Turn on the blender and blend until you obtain a smooth, velvety emulsion, characterized by an extraordinarily intense fuchsia color. Pour all the flour into a large bowl, make a small well in the center, and add the liquid mixture you just prepared.
- Begin mixing the ingredients with a spatula, then add the instant yeast and salt. As soon as the mixture begins to come together, transfer it to a pastry board and knead vigorously by hand. Continue kneading until the dough becomes smooth, elastic, and homogeneous, with a uniform fuchsia color.
- Cover the dough by turning the bowl upside down and let it rest for 15 minutes at room temperature. Divide the pink dough into 4 equal portions of about 140 grams each, forming even balls. Using a rolling pin, roll out each portion on a pastry board until you obtain thin discs, about 1 mm thick. Heat a nonstick pan or a testo romagnolo skillet very well and cook each piadina over medium heat for about 1 minute per side. Flip the pink piadina as soon as you see the characteristic cooking bubbles form on the surface.
Forget the classic piadina romagnola: today we're making a lighter version, an irresistible piadina without lard that's incredibly soft and easy to roll out.
The pre-cooked vegetable blends into the dough, lending a unique softness and delicate flavor, perfect for enhancing savory fillings or creamy cheeses. If you love experimenting with unusual ingredients, you'll love discovering new beetroot recipes to update your menus.
This recipe is the perfect alternative to the usual packaged flatbread. If you like a variety of nutrients at the table, you can alternate it with protein flatbread with Greek yogurt or chickpea flatbread.
Get your rolling pin ready: just a few minutes of rest are enough to obtain a colorful and authentic piadina dough, perfect for serving whole or shaping into a crispy cone, perfect for your appetizers.
Doses & Ingredients
- Very low difficulty
- Very low cost
- Average food availability
- Extra virgin olive oil (EVO) 30 gr.
- Sale q.b.
