Low Sodium Beet Tortilla
Brighten up your tortilla game with this vibrant and nutritious Low Sodium Beet Tortilla recipe! Perfect for a health-conscious diet, these homemade tortillas highlight the natural sweetness and stunning crimson hue of fresh beets while keeping sodium levels to a minimum. Infused with a hint of garlic and black pepper, and made with just a few pantry staples like all-purpose flour and olive oil, these tortillas are as flavorful as they are eye-catching. The dough incorporates water saved from simmering the beets, maximizing nutrients and color for a wholesome, eco-friendly touch. These soft, pliable tortillas are ideal for wraps, tacos, or as a stunning base for creative culinary spins. Ready in just 40 minutes and freezable for later, they’re a must-try for those seeking a healthy twist on traditional tortillas.
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Recipe Information
Ingredients
- 2 medium-sized fresh beets
- 2 cups all-purpose flour
- 0.75 cup water
- 2 tablespoons olive oil
- 1 teaspoon baking powder
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
Instructions
Begin by washing the beets thoroughly under cold running water. Trim the ends and peel the beets using a vegetable peeler.
Grate the peeled beets using a box grater or a food processor equipped with a grating attachment.
Transfer the grated beets to a saucepan and add just enough water to cover them. Place the saucepan over medium heat and simmer the beets for about 10 minutes, or until they are tender.
Drain the beets, but save the water as this contains nutrients and color that will enhance the tortilla dough.
In a large mixing bowl, combine the all-purpose flour, baking powder, black pepper, and garlic powder. Stir well to distribute the dry ingredients evenly.
Add the drained beets to the flour mixture along with the olive oil.
Gradually add around 1/2 cup of the reserved beet water to the mixture, stirring continuously until the dough starts to come together. You might need to add a little more beet water if the dough appears too dry.
Turn the dough out onto a floured surface and knead it for about 5 minutes until it becomes smooth and elastic.
Divide the dough into 8 equal portions and roll each portion into a ball.
Using a rolling pin, roll each dough ball out on a lightly floured surface into a thin circle, approximately 7-8 inches in diameter.
Heat a non-stick skillet over medium-high heat. Once hot, place one tortilla dough in the skillet and cook for about 1-2 minutes on each side until lightly golden brown spots appear and the tortilla is cooked through.
Repeat the cooking process with the remaining dough balls.
Allow the tortillas to cool slightly before serving. They can be used immediately or stored in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 672 mg | 29% | |
| Total Carbohydrate | 213.2 g | 78% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 19.1 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1169 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
