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1
In a small pan, melt the teaspoon of butter over medium heat.
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2
Add the beets and the shallots and sprinkle lightly with salt.
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3
Let them simmer a few minutes and add a few tablespoons of water or beet juice to the pan if it starts to get dry.
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4
Cook them for about 5-8 minutes or until tender.
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5
Add the beet and shallot mixture to a small food processor and process until smooth, or mash finely with two forks.
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6
You will wind up with about a scant 1/4 cup of the beet mixture.
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7
Set aside.
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8
In a food processor, combine the salt and flour and pulse until combined.
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9
Add in the 6 tablespoons butter, and pulse until well combined and mealy.
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10
Add the cheese and pulse.
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11
Add the beets to the food processor with the flour mixture.
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12
Pulse it until you get a uniform, moist dough.
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13
Place the dough on a piece of wax paper, and form it into a disc.
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14
Wrap and refrigerate for at least 30 minutes.
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15
Preheat the oven to 325 degrees (F) and prepare two sheet pans with silpats or parchment paper.
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16
Roll out crackers (with a little bit of flour on your work surface) really, really thinly!
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17
The thinner they are rolled, the crispier (and the better!)
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18
they will turn out.
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19
I used a wavy pizza cutter to cut these into squares, and I got 48 out of the batch, but cut them in whatever shape you want.
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20
Use a fork to punch two set of holes in the top of each cracker.
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21
Sprinkle with kosher salt.
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22
Bake the crackers at 325F for about 15 minutes or until they are just starting to turn golden around the edges.
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23
Let them cool on a baking rack so they dont get soggy.
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24
Enjoy!
