Vegetable and Beetroot Damper with Wattleseed Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Traditional Australian damper bread infused with roasted beetroot and served with nutty wattleseed butter, perfect for a rustic brunch or snack. This australian-inspired vegetarian ready in about 55 minutes pairs self-raising flour, salt, roasted and finely grated beetroot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 6 Australian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. In a large mixing bowl, combine 3 cups self-raising flour, 1 tsp salt, and 1 tsp finely chopped fresh rosemary if using.
  2. Step 2: Stir in 1 cup roasted and finely grated beetroot to incorporate evenly.
  3. Step 3: Gradually add 1 1/4 cups cold water to the flour mixture, stirring with a wooden spoon until a soft dough forms.
  4. Step 4: Lightly flour a clean surface and knead the dough gently for 1-2 minutes until smooth but still sticky.
  5. Step 5: Form the dough into a round loaf about 7 inches in diameter. Grease a baking tray with 1 tbsp olive oil and place the dough on it.
  6. Step 6: Using a sharp knife, score a deep cross on top of the dough to help it cook evenly. Bake for 35-40 minutes until golden brown and hollow-sounding when tapped.
  7. Step 7: Meanwhile, mix 4 tbsp softened unsalted butter with 1 tbsp wattleseed powder until smooth.
  8. Step 8: Serve the warm damper sliced with generous dollops of wattleseed butter spread melting on top.

Frequently asked questions

How long does Vegetable and Beetroot Damper with Wattleseed Butter take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vegetable and Beetroot Damper with Wattleseed Butter?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep self-raising flour from drying out.

Can I substitute ingredients in Vegetable and Beetroot Damper with Wattleseed Butter?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vegetable and Beetroot Damper with Wattleseed Butter for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Vegetable and Beetroot Damper with Wattleseed Butter?

Australian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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