OK, for those of you that have been storing up all those beets, wondering when the right recipe would come along, this is it! It sounds weird, but it’s been a hit with our kids.
- 1 ¼ c. beet puree (see below)
- 3 eggs
- ½ c. vegetable oil
- ½ tsp. salt
- ¾ c. cocoa powder
- 1 ½ c. sugar
- 1 tsp. vanilla
- 1 ½ c. flour
- 1 ½ tsp. baking soda
Beet puree can be made ahead of time. Basically, you need to cook beets until they can be easily pierced with a fork. You can roast whole in silver foil (this takes about an hour) or chunk and boil. Either peel before cooking (if boiling) or after (if roasting). Puree cooked beets in blender or food processor. You want the puree to be pretty thick, but you can add a touch of cooking water to make them whirl.
Preheat oven to 350 degrees. Grease and flour bundt pan (or 8-9” square pan). In a large bowl, beat eggs. Whisk in sugar, oil, vanilla, salt and beet puree. In a separate bowl, mixflour, cocoa and soda. Add dry ingredients to wet ingredients a little at a time until incorporated. Pour batter into prepared pan and bake 45-50 minutes, or until a toothpick inserted comes out clean.
Pumpkin Ridge Gardens 