Low Sodium Beet Tortilla
Brighten up your dining table with these vibrant and healthy Low Sodium Beet Tortillas! Packed with the earthy sweetness of fresh beets, this recipe is a heart-healthy, flavorful alternative to traditional tortillas, offering a unique twist that’s perfect for wraps, tacos, or even as a standalone snack. Each tortilla boasts a gorgeous reddish hue thanks to the nutrient-rich beet water used to bind the dough, while a dash of black pepper and garlic powder adds a subtle, savory kick. Made with just a handful of pantry staples, these soft, pliable tortillas are not only low in sodium but also delightfully easy to prepare in just 40 minutes. Perfect for meal preppers, they stay fresh in the fridge for days, making them a convenient and colorful addition to any meal.
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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
Directions
Step 1
Begin by washing the beets thoroughly under cold running water. Trim the ends and peel the beets using a vegetable peeler.
Step 2
Grate the peeled beets using a box grater or a food processor equipped with a grating attachment.
Step 3
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.
Step 4
Drain the beets, but save the water as this contains nutrients and color that will enhance the tortilla dough.
Step 5
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.
Step 6
Add the drained beets to the flour mixture along with the olive oil.
Step 7
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.
Step 8
Turn the dough out onto a floured surface and knead it for about 5 minutes until it becomes smooth and elastic.
Step 9
Divide the dough into 8 equal portions and roll each portion into a ball.
Step 10
Using a rolling pin, roll each dough ball out on a lightly floured surface into a thin circle, approximately 7-8 inches in diameter.
Step 11
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.
Step 12
Repeat the cooking process with the remaining dough balls.
Step 13
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
| Serving size | (727.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1255.2 |
| Total Fat 30.9g | 0% |
| Saturated Fat 4.7g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 672.4mg | 0% |
| Total Carbohydrate 213.2g | 0% |
| Dietary Fiber 14.6g | 0% |
| Total Sugars 19.1g | |
| Protein 29.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 94.8mg | 0% |
| Iron 13.9mg | 0% |
| Potassium 1168.8mg | 0% |
Source of Calories