Veggie Highlight: Beets
By: Riley Box, Customer Service Manager
This week’s highlighted vegetable is beets! Now, before you completely write them off …due to your grandmother’s weird pickled beets, hear me out. Don’t give up on beets, the best way to eat them is raw or roasted. You can also shred them up and add them to salads or a sandwich. They can be blended into your go to hummus recipes or even in a desert (pairing best with chocolate). These can be stored in a baggie in a crisper. This is our last recipe for the season, and we are celebrating with a beet cake! So I challenge you to take a beet this week, and create something delicious, and give beets a second chance.
Grandma’s Beet Cake
4 ounces semisweet chocolate, chopped
1 cup butter, softened, divided
1-1/2 cups packed dark brown sugar
3 Nellie’s Free Range Eggs
2 cups pureed cooked beets
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
- In a microwave, melt chocolate and 1/4 cup butter; stir until smooth. Cool slightly. Meanwhile, in a large bowl, cream the remaining butter and brown sugar until light and fluffy. Beat in eggs.
- In a small bowl, combine the chocolate mixture, beets and vanilla.
- Beat into creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; gradually add to creamed mixture.
- Pour into a greased and floured 10-in. fluted tube pan. Bake at 375° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Before serving, dust with confectioners’ sugar.
Recipes you can’t beet!