They’re citrusy and sweet and not too earthy; the neon beet color is phenomenal. Next time I might up the beet content, or add blueberries for an even deeper hue.
To freeze, let the waffles cool and separate them, then place them in the freezer, separated by parchment paper. Make sure you lay them flat for easy storage later.
You can pop straight in the toaster or defrost them in the microwave first. Or you can eat them as soon as you make them. What will I waffle next? Green spinach and spirulina waffles?