Back to the Beets

As I brace myself for the start of another school year, I needed to make sure I had an adequate lunch and lunch dessert to feed my head during the week. It was going to take beets to get me through the first week of school–which is a full week. From 0 to 5 days. Boom! Summer’s over.

I made a beet cake for the week. Yes, a cake made of, predominantly, beets. The recipe is from Vegan Table. I’ve had it dog-eared for ages, hoping to treat someone on a special day. But really, I don’t know anyone who would love a beet cake more than yours truly. So after our farmers market trip, I threw them beautiful gems in a boiling pot and got them soft enough to puree–not too smooth and even. I like a little bite in there. I also cut the chocolate in half, fearing not the beet’s wonderful Earthy flavor. Here is the colorful beet cake step-by-step. Boil till fork tender and peel with your bear hands. Bare hands, I mean.

Puree the beauties and stain as many plates with their purple wonderfulness as possible.

The batter was really simple. Dark brown sugar, canola oil, vanilla and the lovely beet puree. Then some melted semi-sweet chocolate… flour and baking soda. Done.

Eager to see the red ring of wonder, my bundt broke.

Powdered sugar is forgiving.

Add some blackberries for additional sweetness.

It’s going to be a great week.