Pink Beetroot Tortillas
- Michelle Finethy
- 2 days ago
- 3 min read
Updated: 2 days ago
Please note this post may have links to the items featured, where I may earn a small commission at no extra cost to you.
A naturally vibrant, from-scratch tortilla you can feel good about.
You already know I’m a little obsessed with finding new ways to use this gorgeous pink powder made from beets! Especially since it comes from something as simple and zero-waste friendly as turning leftover beet pulp into powder from juicing - learn how I do it here! Today we’re turning that powder into the prettiest pink beetroot tortillas you’ve ever seen. No food dyes, no mystery thickeners, and definitely no shelf-stable “gum blend” that sounds like it belongs in a science lab. Just real ingredients, real color, and a soft homemade tortilla that tastes as good as it looks.
These Pink Beetroot Tortillas are perfect for tacos, wraps, quesadillas, or honestly just snacking straight off the pan (no judgment!) The beetroot adds a subtle earthy sweetness and that signature pink color that makes anything you wrap instantly Instagram-worthy. It’s also a fun way to sneak extra nutrients into meals without making a big fuss—your kids or picky adults probably won’t even notice.
If you’re a from-scratch cook like me who likes to know exactly what goes into your food, these are going to be your new obsession.
Ingredients
Instructions
Prepare the Beetroot Mixture
In a bowl add 1 cup of hot water the oil and beetroot powder. Mix these together and set aside. The beetroot powder will rehydrate and the color will deepen.
Mix Dry Ingredients
Whisk the flour, baking powder and salt together.
Combine + Knead
Combine the beetroot mixture with the dry ingredients until a shaggy dough forms. At this point, it should be tacky but not sticky. Turn onto a lightly floured surface and continue to knead for 2–3 minutes until smooth.
Divide + Rest
Split into 10-12 equal sized balls and cover loosly with towel or plastic film. Let rest for 20 minutes. This helps the tortillas roll out easily!
Cook
After resting, roll out on a floured surface. Heat a dry skillet over medium-high. Cook each tortilla for about a minute on each side. You will know it is ready to flip when bubbles start to form, this is normal.
Keep warm
Stack in a towel so they stay soft.
Tips for the Best Pink Tortillas
Health Benefits of Beetroot Powder
While these tortillas taste like fun, they also come with a bonus:
Naturally rich in antioxidants for beautiful skin
Can support healthy blood flow from natural nitrates
Adds fiber, especially if made from beet pulp - discover how I make my own!
No artificial dyes
Protects liver cells and supports detoxification
and many more!
Obvious but necessary disclaimer: I'm not a doctor, nor is this article to be taken as medical advice. Please do additional research along with the help of your medical provider to make your own decisions for your own body.
Frequently Asked Questions
Can I make these gluten-free?
Yes—use a cup-for-cup GF flour blend, but you may need slightly more water.
Do they taste like beets?
Barely. The flavor is mild and earthy. I find that Mexican style dishes, like tacos, have far more overpowering flavors so you wont notice beets at all !
How long do they keep?
Store in a plastic zipper bag on the counter for Up to 3 days. Reheat in a pan or microwave to soften 15-20 seconds.
Why is my dough cracking?
It’s too dry—add a teaspoon of water at a time until pliable.
How to Freeze Pink Beetroot Tortillas
The best method I have found to retain the freshness after a freeze and for single tortilla grabbing is to store them this way;
Lay a tea towel (or lint free towel) out on the counter horizontally like a book.
Place a cooked and fully cooled tortilla on the top and bottom right corners of the towel with the tortillas fully on the towel and not touching each other.
Fold the towel in half like closing a book.
Place a third tortilla on the bottom portion of your closed book towel. It should align perfectly with a tortilla inside the towel!
Grab the bottom half of your book, and fold it up, matching it to the top tortilla.
Place towel folded tortilla pile in a large plastic zip bag, remove as much air as possible and freeze.
TO REHEAT: Simply thaw on the counter at room temp for 15 minutes or warm in the oven until soft again.
Video Demonstration
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Did you make this recipe?
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