The Recipe that Will Change the Way You Look at Beets
Beets Beets are often a food of considerable debate. You either love them or loath them. However, many who have not tried this vegetable refuse to give it a chance due to its reputation as "dirt jello", a term that...
Beets are often a food of considerable debate. You either love them or loath them. However, many who have not tried this vegetable refuse to give it a chance due to its reputation as "dirt jello", a term that seems to confuse the earthy taste of beets with the earth itself. Believe it or not, beets can be truly enjoyable, in a specialty dish or on their own, you just have to find which style of preparation works best for you.
While you may think beets are limited to use in salads or stews, they can actually be used in sweets as well. Using beets in desserts, you can utilize their vivid, pink hue as a natural source of coloring. Additionally, the coloring of beets is derived from betalains, these are phytonutrients that provide anti-inflammatory and antioxidant support. Betalains consumed from beets have also been shown to reduce malignant tumor growth. While this doesn't do anything to cut calories, it is a healthful bonus that won't compromise the flavor of your treats.
Don't believe us? Then try out this recipe for Chocolate Beet Cake with (Bright Pink) Beet Frosting. You'll thank us later.
Chocolate Beet Cake
Here are the ingredients you'll need for the cake:
- 2 beets, roasted and shredded
- 3/4 cup butter
- 1 cup brown sugar
- 3/4 cup white sugar
- 2 eggs
- 1-1/2 teaspoon vanilla extract
- 2 cups flour
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1-1/2 cups milk
- Preheat the oven to 350 degrees Fahrenheit. Grease two 8-inch cake pans and set aside.
- In a large mixing bowl, sift all of the dry ingredients together. In a separate bowl, mix wet ingredients. Gradually fold the dry mixture into the wet mixture. Now, add the beets and stir well to incorporate them evenly into the batter.
- Pour half of the batter into each cake pan. Bake for 35-40 minutes, or until a toothpick inserted in each cake comes out clean.
- As the cakes bake, you can go ahead and start on the frosting.
For the frosting you'll need:
- 1 cup butter
- 1 brick cream cheese
- 4 cups powdered sugar
- 2 tablespoons grated beets
- 1 teaspoon vanilla
- 1/2 tablespoon lemon juice
- 1 tablespoon milk or water
Using an electric mixer with the paddle attached, beat the cream cheese for 30-60 seconds. Add the butter and cream until just blended. Now, add the powdered sugar, one cup at a time. Beat until fluffy. Altogether, incorporate the vanilla, lemon juice, and milk or water. Blend and stir in the beets.
To frost, begin by placing one of the cakes on a large dish and gently spreading the frosting across the top and sides. For a smoother texture, it is best to use a cake spatula. Once you are finished frosting the first cake, carefully place the second cake on top and repeat.
As mostly I eat all my cakes myself I decided to use a small cake form and therefore cut the cake into 3 pieces. For decoration I used some cocoa powder and flowers from my garden. The cake is nice and moist and the bright pick frosting just speaks for itself.
All that's left at this point is to slice and enjoy this pink chocolaty goodness! You won't regret it.
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