Beetroot crispbread & seaweed butter

Beetroot crispbread & seaweed butter

Nordic Light
15 mins
Cooking time
30 mins
Simon Bajada

If Italy has the tomato and Russia the potato, then the Nordics have recently claimed beetroot. They pop up everywhere: roasted, pickled, in liquid form, the list goes on. I love both the colour they bring to food and their sweetness. I also love crispbread – it’s easy to make, it keeps very well and is the perfect snack food. The following recipe is a take on the classic with the added beetroot.

This seaweed butter is for lovers of umami. The butter takes on the seaweed’s flavour and is quite unique. It can also be used to cook seafood, or melted over cooked vegetables. If umami’s not your thing, try mixing some dill and lemon zest through the butter instead.


Quantity Ingredient
1 1/2 teaspoons dried instant yeast
1/2 teaspoon crushed fennel seeds
125ml milk
100-125g fresh beetroot, peeled and finely grated
125g rye flour
300g plain flour
4 tablespoons sesame seeds
4 teaspoons sea salt flakes

Seaweed butter

Quantity Ingredient
4 nori seaweed sheets
1 tablespoon sea salt flakes
250g unsalted butter, at room temperature
1/2 lemon, juiced


  1. For the seaweed butter, toast the seaweed sheets over a naked flame for 20 seconds on each side. Alternatively, preheat the oven to 220°C, spread the seaweed sheets over wire racks and bake for 10 minutes, until crispy and beginning to colour. Leave the sheets to cool and crisp up before crumbling them into a bowl. Add the salt, butter and lemon juice and mix together, then transfer to the fridge to set.
  2. To make the crispbread, add the yeast, fennel seeds and milk to a large bowl and mix together. Stir in the grated beetroot, then gradually sift over the flours, stirring everything together to form a firm, slightly sticky dough (you may need to add a little extra flour depending on the moisture content of the beetroot). Add a pinch of salt and mix together, then use your hands to shape the dough into a ball. Cover with a clean tea towel and leave to rest for 20 minutes.
  3. Preheat the oven to 160°C.
  4. Once the dough has rested, divide it into two even-sized pieces. Roll one of the pieces out on a clean, floured work surface into a 45 cm x 35 cm rectangle, then cut it in half. Lay one of the halves between sheets of baking paper and roll it out to the same size. Repeat with the remaining dough pieces.
  5. Prick the dough sheets with a fork or roll with a kruskavel and sprinkle over the sesame seeds and sea salt flakes. Slide the rolled-out dough sheets onto baking trays and bake in the oven for about 25 minutes, or until the edges curl up and the middle of the crispbread sheets rise off the tray – there is a small window between them being dry and cooked and turning brown, so keep an eye on them.
  6. Turn off the oven and leave the crispbreads inside with the door slightly ajar for at least 2 hours. To serve, break the crispbreads into shards and spread with the butter. The crispbread will keep wrapped in baking paper in a cool, dry place for up to 2 months.
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