Beetroot and buckwheat wrap with goat's cheese and apple recipe

(28 ratings)

This beetroot and buckwheat wrap with goat's cheese and apple is a fab way to liven up lunchboxes - who can resist a pink pancake?!

  • Vegetarian
Preparation Time20 mins plus resting
Cooking Time15 mins
Total Time35 mins

This beetroot and buckwheat wrap with goat's cheese and apple is a great way to liven up your little (or big!) ones lunchboxes. With healthy vegetables, cheese for protein and sweet wedges of apple for crunch, all wrapped in an amazing pink pancake, they'll gobble it up before they even realise it's good for them - just be sure to make an extra one for yourself!


For the beetroot wrap:

  • 1 small beetroot
  • 100g buckwheat flour
  • 1 egg
  • 300ml milk (or milk alternative - rice/oat/nut milk)
  • 3tbsp water
  • A little olive or coconut oil for frying

For the filling:

  • ¼ of an apple (with a squeeze of lemon to stop it going brown)
  • A couple of spoonfuls of soft goat cheese
  • A small handful of baby spinach leaves




  1. To make the wrap, peel the beetroot and grate, then simply whisk all ingredients together (except the oil) until very smooth. Ideally use an electric whisk if you have one. This will make a brilliant pink batter!
  2. Allow the batter to stand, for about half an hour ideally.
  3. Heat a little olive oil or coconut oil in a 6 inch, non-stick frying pan. Ladle a scoop of batter into the pan – just enough to cover the pan surface, so the wrap is just less than 5mm thick.
  4. Tip the pan so the batter covers the surface, and allow to cook over a medium heat for a couple of minutes.
  5. Use a fish slice to carefully see if it is cooked on the bottom. Once it’s cooked on one side, slide the fish slice under the wrap and flip it over. Cook the other side for a couple more minutes until golden. Repeat with the rest of the mixture (you should get approximately 6 wraps depending on the size of your pan).
  6. Allow the wraps to cool on a wire rack, or if you prefer them warm they can be kept warm in a low oven.
  7. To fill a wrap, spread the soft goat cheese over the whole wrap (or crumble if the goat cheese is a little firmer)
  8. Grate the apple and add a small squeeze of lemon to stop it going brown, then finely shred the spinach leaves.
  9. Layer apple and spinach on top of the goat cheese in a line, just down the centre of the wrap, then roll it up tightly and slice into bite size rolls.
Top Tip for making Beetroot and buckwheat wrap with goat's cheese and apple

If you're making this recipe in a hurry, simply use shop-bought wraps and add some grated beetroot to the filling.


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