Preparation
Step: 1/6

Prepare all the ingredients.

Step: 2/6

Heat the beetroot juice until lukewarm and dissolve the yeast in it. Mix it with the flour in the bowl.

Step: 3/6

Add the apple syrup, vinegar and salt.

Step: 4/6

Peel and finely grate the beetroot. Stir everything to a relatively tough dough.

Step: 5/6

Add the ricotta and the carraway seeds and knead in.

Step: 6/6

Grease the glasses and fill with the dough to about halfway. Cover with a tea towel and leave to rise for 30 minutes. Preheat oven to 180°C (160°C fan, gas 4). Place the glasses in the oven and bake for about 30 minutes. Remove and allow to cool.