Beet Bread with Cream Cheese & Dill Swirl

Yes, it's pink! This will actually depend on the color of your beets. Orange beets would produce orange bread, etc. This pairs nicely with the Wild Rice Gratin with Kale, Caramelized Onions, & Baby Swiss. You can cook both in the same oven at 375 degrees. Instead of cooking the bread for 50 minutes, cook for 35-40 minutes at the higher temperature.

This is a yummy, savory bread. If you're not sure you or your family members are beet lovers, this is a great recipe to try. Serve as a side with soups or toast slices to pair with cheeses and pickled veggies as part of an appetizer tray.

From 10th Kitchen

Ingredients:

For Bread:
~1 and 1/4 cups all purpose flour
~1 cup whole wheat flour (they have this right now at ALDI, but I was told it was a seasonal - winter - item. You can get it at any grocery store, but it's guaranteed to be cheaper there)
~1 tbs. baking powder
~1 tsp. salt
~1 cup roasted beet puree (instructions below)
~3 eggs
~2/3 cup milk
~1/2 unsalted butter, melted and cooled

For Cream Cheese Swirl:
~4 oz. cream cheese
~1 egg
~3 tbs. all purpose flour
~2 and 1/2 tbs. fresh chopped dill
~3/4 tsp. salt

1. To make roasted beet puree, wrap 3 large (or 5 small) washed, trimmed, and dried beets in foil. Roast on a baking sheet in a 400 degree oven for about 40 minutes, or until you can easily pierce them with a knife. Cool, peel (rubbing them with a dry paper towel helps the skin come off quickly), and puree in a blender or food processor until smooth.
2. Preheat oven to 350 degrees. Generously butter a 9x5 loaf pan.
3. In a large bowl, whisk together the all purpose flour, whole wheat flour, baking powder, and salt.
4. In a medium bowl, whisk together the beet puree, eggs, milk, and melted butter. Stir into dry mixture with a wooden spoon until just incorporated.
5. To make the cream cheese swirl, stir together the cream cheese, egg, flour, dill, and salt in a small bowl until smooth.
6. Spoon about 2/3 of beet batter into prepared loaf pan and spread to even out. Dollop cream cheese mixture on top, and then top with the rest of the beet mixture. Run a butter knife in a swirling motion through the batter to create a swirl pattern. MAKE SURE YOU SWIRL WELL. This will create the moisture balance in the bread.
7. Bake for 45-50 minutes, or until a toothpick in the middle comes out clean (a few crumbs or a little cream cheese sticking to it is fine)
8. Cool on a wire rack for 10 minutes before removing from pan. Serve warm or at room temperature.