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Beetroot and mint soda bread rolls recipe

Beetroot and mint soda bread rolls recipe

12 ratings

These easy bread rolls are a no-knead classic. Flavour with grated beetroot and chopped mint for a sweet and earthy twist on trusty soda bread. See method

  • Makes 8
  • 15 mins to prepare and 20 mins to cook
  • 200 calories / serving
  • Freezable
  • Healthy
  • Vegetarian


  • 400g white plain flour or bread flour
  • 1 tsp bicarbonate of soda
  • 1 tsp fine salt​
  • 150g raw beetroot (1 medium beetroot), scrubbed and grated
  • 5g fresh mint, finely chopped
  • 400-450ml buttermilk
  • 1 tbsp poppy seeds (optional)

Each serving contains

  • Energy

  • Fat

    1g 1%
  • Saturates

    0g 2%
  • Sugars

    5g 5%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 43.2g Protein 7g Fibre 2.4g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Mix the flour, bicarbonate of soda and salt in a mixing bowl, then stir in the beetroot and chopped mint. Use a table knife to stir in enough buttermilk to almost bring everything together.
  2. Turn out the dough onto a lightly floured surface, then use your hands to bring the mixture to a soft dough. Divide into 8 rounds and place on a lined baking sheet. Use a sharp knife to cut a small cross in the top of each roll, cutting halfway down the roll but not all the way to the base. Top with the poppy seeds, if using.
  3. Transfer the rolls to the oven and immediately reduce the temperature to gas 4, 180°C, fan 160°C. Bake for 15 mins until risen and the rolls make a hollow sound when tapped on the bottom. Use a clean tea towel to turn the rolls upside down, then return to the oven for 5-7 mins for the bases to crisp. Soda bread is best eaten fresh but can be kept for up to 3 days and reheated in a low oven before eating.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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