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+ servings

Beet and Cheddar Crackers

Hollie Schultz
Homemade Beet and Cheddar Crackers
5 from 1 vote
Prep Time 1 hr
Cook Time 22 mins
Total Time 32 mins
Course Appetizer / Snack
Cuisine American
Servings 6 servings


  • 1 1/2 cups cheddar cheese grated
  • 4 tablespoons unsalted butter softened and cut into bits
  • 3/4 cup flour plus more for dusting – I used whole wheat flour
  • 1/2 teaspoon kosher salt
  • 1/4 cup pureed beets
  • 1 tablespoon milk
  • Optional: 2 tablespoons ground flax seeds – I skipped this only because my super market was out. It would add an extra boost of nutrition if you want to add it


  • Heat your oven to 400 degrees. Tightly wrap beets in foil (Don’t cut the ends off yet – that increase the chances that they’ll bleed) – drizzle with a little olive oil if you want before wrapping. Put on a baking sheet just in case they leak.
  • Roast for about 45-60 minutes or until you can easily pierce the beets with a paring knife. Once they are done and cooled, cut the ends off and the skin should be easy to remove with your hands.
  • Chop and puree. Easy peasy. (If you’re concerned about the red beets staining, you can use golden beets.) I have more about beets on my blog if you’re interested. Factoid that will save you a frantic call to the pediatrician: beet can make your pee turn pink.
  • Onto our crackers!
  • Heat your oven to 350.
  • Toss the cheese, butter, flour, salt and flax (if you’re using them) into the food processor. Pulse a few times until the mixture looks like coarse crumbs. (See my photo above.) It should only take a few good pulses.
  • Add the beet puree and milk. Pulse for few seconds until the dough forms into a ball. It should be like a big magenta ball of Play Dough.
  • Flour a large hard surface (cutting board or counter top will do) and roll out the dough. Think about the thickness of like a Ritz cracker – you want it to be about that thick. If you make it thinner, they will be more crispy and easy to break. You might not want that if you’re making these for an infant. If you make them thicker, they may take a bit longer to cook and could be hard to bite into for a toddler. Consider your audience here!
  • Use your favorite cookie cutter to cut your crackers. The only cookie cutters I own are a set of biscuit cutters… so mine are medium-biscuit-shaped. I think next time I might try using my pizza cutter to make long strips.
  • You’ll need to re-gather and re-roll the dough a few times. I managed to use every last bit.
  • Put the crackers on an ungreased cookie sheet. If you have parchment paper or a silpat, use it.
  • The original recipe said to bake for 12-15 minutes or until they are hard on top. Mine took more like 22 minutes and I think they could’ve gone a bit longer. After 15 minutes, I put them back in for 3 minutes at a time until I thought they were ready. They should feel like a cracker.
  • Once they are done, move to a cooling rack.


Seriously, y’all… these crackers are delicious enough for everyone in your house to enjoy. They taste like Goldfish but they are a beautiful red color thanks to the beets. And they are whole grain with a boost of lycopene, Vitamin C, and iron from the beets. Your kids will never know…
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