Chocolate Beet Cake Dessert

Makes one 8 or 9-inch layer cake

For the Cake:

2 medium beets, unpeeled but trimmed of their greens

1 teaspoon vegetable oil

6 ounces (3/4 cup) unsalted butter, softened, plus more for greasing the pans

1 cup packed brown sugar

3/4 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

2 cups all-purpose flour, plus more for dusting the pans

2/3 cup unsweetened natural cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 1/4 cups buttermilk

Directions:

Place a rack in the center and upper third of the oven.  Preheat oven to 375 degrees F.

Thoroughly wash beets under running water, and trim their leaves, leaving about 1/2 inch of stem.  Place clean beets in a piece of foil.  Drizzle with just a bit of vegetable oil.  Seal up foil.  Place on a baking sheet in the oven.  Roast until beets are tender when pierced with a knife, about 1 hour.

Remove the beets from the oven.  Open the foil and allow beets to cool completely.  Beets will be easy to peel (just using a paring knife) once completely cooled.

Using a box grater, grate the peeled beets on the finest grating plane.  Measure 3/4 cup of grated beets for the cake and 2 tablespoons for the frosting.  Set aside.

Reduce the oven temperature to 350 degrees F.  Use butter to grease two 8 or 9-inch round baking pans.  Trace a piece of parchment paper so it is the same size as the bottom of the cake pan.  Cut it out and place inside the cake pan.  Butter the parchment paper.  Add a dusting of flour to coat the pan.  Set pans aside while you prepare the cake.

In the bowl of an electric stand mixer, fitted with a paddle attachment, cream together butter and sugars.  Beat on medium speed until pale and fluffy, about 3 to 5 minutes.  Beat in eggs, one at a time, for one minute after each addition.   Stop the mixer and scrape down the sides of the bowl as necessary.  Once eggs are incorporated, beat in beets and vanilla extract until thoroughly combined.

In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.

Add half of the dry ingredients to the butter and egg mixture.  Beating on low speed , slowly add the buttermilk.  Once just incorporated, add the other half of the dry ingredients.  Beat on medium speed until milk and dry ingredients are just incorporated.  Try not to overmix the batter.  Bowl can be removed from the mixer and mixture folded with a spatula to finish incorporating ingredients.  Cake batter will be on the thick side… not pourable.

Divide the batter between the two prepared cake pans.  Bake for 23 to 25 minutes (for a 9-inch pan) or 30-32 minutes (for an 8-inch pan).  Cake is done when a skewer inserted in the center comes out clean.  Remove cakes from the oven and allow to rest for 10 minutes.  Invert cakes onto a cooling rack to cool completely before frosting and assembling the cake.

Sift Powdered Sugar on top or Use A Cream Cheese Frosting Option Below:

For the Frosting:

1 cup (2 sticks) unsalted butter, softened

8 ounces (1 brick) cream cheese, softened

4 to 5 cups powdered sugar, sifted

2 tablespoons finely grated beets, mashed with a fork

1 teaspoon pure vanilla extract or scrapings of one vanilla bean pod

1-2 teaspoons milk, depending on desired consistency

1/2 teaspoon fresh lemon juice

pinch of salt

Cream Cheese Frosting Directions:

In the bowl of an electric stand mixer, fitted with a paddle attachment, beat cream cheese for 30 seconds, until pliable and smooth.  Add the butter and beat for another 30 seconds, until well combined.  Stop the mixer and scrape down the bowl as necessary.  Beat in the beets.  Add the powdered sugar, vanilla extract, milk, lemon juice, and salt.  Beat on medium speed until smooth and silky.  Refrigerate the frosting for 30 minutes before frosting the cooled cakes.

To assemble the cake, place one layer of cake on a cake stand or cake plate.  Top with a generous amount of pink frosting.  Spread evenly.  Place the other cake on top of the frosting.  Top with frosting.  Work frosting onto the sides of the cake.  You will have extra frosting left over.  Refrigerate for an hour before serving (it will make the cake easier to slice).  Cake will last, well wrapped in the refrigerator, for up to 4 days.

Beet Burgers

Ingredients;

1 beet, shredded (about ¾ cup)

2 carrots, shredded (about ¾ cup)

1/2 red onion

1 clove garlic

3/4 c raw walnuts

1/4 c raw pumpkin seeds

1 c cooked lentils

1 tsp hot paprika

1 tsp cumin

1 tsp sea salt

½-¾ c oat flour or oat bran

Directions:

Preheat oven to 350°, or heat your grill.

Use your food processor with the shred blade to easily shred beets and carrots. Place shredded veggies in a large bowl. In the food processor with the chop blade, pulse the red onions and garlic until minced. Place in the bowl with the beets. Place the walnuts and pumpkin seeds into the processor and blend until the mixture is finely chopped, place in the bowl. Finally, add the lentils and spices to the processor, and pulse to combine. Don’t puree the lentils to keep some texture. Stir the lentils into the large bowl, followed by the oat flour. Stir well to combine all of the ingredients and season with more sea salt to taste.

Form into tightly packed patties, and place on a parchment paper lined baking sheet, or on the grill. If baking, cook for 35 minutes. Grill for 8-10 minutes each side.

Serve with avocado on a bun or over salad greens.

Makes 6 Burgers

Grilled Beets With Rosemary Vinegar

Ingredients:

1/3 cup Balsamic Vinegar

1 Tspn. Chopped Fresh Rosemary

1 Clove of Garlic, Peeled and Crushed

1/2 Tspn. Herbs de Provance

3 Beets, Sliced and Cut into Rounds

Instructions:

1. In a medium bowl, mix balsamic vinegar, rosemary, garlic, and herbes de Provence. Place beets in the mixture, and marinate at least 20 minutes.

2. Preheat an outdoor grill for high heat, and lightly oil grate.

3. Place the beets and marinade mixture on a piece of foil large enough to wrap all ingredients, and seal tightly. Place the foil packet on the prepared grill, and cook 25 minutes, or until beets are tender.

4. Remove beets from the packet, and place directly on the grill grate for 2 to 5 minutes before serving hot.

Mashed Beets

Ingredients:

2 1/2 Lbs. Beets

1 Russet Potato

3 Tblsp. Butter

Salt  and Pepper To Taste

Directions

Place beets and potato in large pot and bring to a boil to soften.  When you can pierce beets and potato with a fork, they are done.  Drain the water from the pot.  If you like mashed vegetables with the skin on, you can simply begin to mash with your mixer or food processor.  If you prefer the skin off, boiling the vegetables will make it a lot easier to remove the skin with a peeler, then mash together with the butter, salt and pepper, serve and enjoy!

Beet Casserole That Can't Be Beat!

• 1 pound medium beets
• 3 sprigs fresh thyme branches plus 3/4 teaspoon fresh thyme leaves
• 2 garlic cloves, peeled
• ¼ teaspoon black peppercorns
• Kosher salt and black pepper
• 1 ¼ pounds beet greens, Swiss chard or a mix of both
• 11 tablespoons cold unsalted butter, more for greasing pan
• 150 grams all-purpose flour (1 1/3 cups)
• 2 cups milk
• 9 ounces sharp Cheddar, preferably clothbound, grated (2 1/4 cups)
• 2 to 3 tablespoons English mustard powder, to taste
• 1 teaspoon Worcestershire sauce
• ½ teaspoon Tabasco sauce, more as needed
• 25 grams rolled oats (1/4 cup)
• 20 grams toasted hazelnuts, chopped (3 tablespoons)
• 1 ½ teaspoons grated Parmigiano-Reggiano
• ¼ teaspoon freshly grated nutmeg

1. Combine beets, thyme branches, garlic and peppercorns in a large pot. Cover with cold salted water. Bring to a simmer over medium-high heat; cook until beets are tender, 15 to 30 minutes depending on size. Remove with a slotted spoon. Add greens and cook for 2 minutes (do this in batches if necessary); remove with tongs and transfer immediately to a bowl of ice water. Drain well.
2. Once beets are cool enough to handle, peel them and slice crosswise into 1/4-inch-thick slices. Roughly chop greens’ leaves and stalks.
3. Prepare the béchamel: In a small saucepan over low heat, melt 5 tablespoons butter. Stir in 75 grams flour ( 2/3 cup). Cook, stirring constantly, for 2 minutes; roux should smell cooked but remain white. Slowly whisk in milk until mixture forms a thick, smooth sauce. Stir in 8 ounces Cheddar (2 cups) until melted. Stir in mustard powder, Worcestershire and Tabasco. Season with salt to taste.
4. Make the crumble topping: In a small bowl, stir together remaining 2/3 cup flour, the oats and the hazelnuts. Use your fingers to work in 6 tablespoons butter, the remaining 1 ounce Cheddar ( 1/4 cup) and the Parmigiano-Reggiano. It should be a mixture of large and small pieces. Season with a pinch of salt, pepper and the nutmeg.
5. When you are ready to assemble the dish, heat oven to 350 degrees. Butter a 2-quart gratin or baking dish. Spread a layer of béchamel on the bottom. Top with a layer of beets, followed by a layer of greens and stalks. Season generously with salt and pepper, and sprinkle with thyme leaves. Spread another layer of béchamel on top and repeat process to fill dish (you will end up with 3 or 4 layers). Cover entire surface with crumble topping. Transfer dish to oven and bake until bubbling and golden brown in spots, 45 minutes to 1 hour.

Why Eat Beets, You Ask?

Beets are an extremely nutritious food choice that just happens to be tasty and delicious – you can eat the greens too! We know that beets are an incrediblely rich source of vitamins and minerals.

If you’re not a beet lover, read on, and you soon will be.

1. Beets Are Nature’s Viagra

Roasted Beets With Lemon

Directions

Put 2 pounds beets in a baking dish lined with a large sheet of aluminum foil. Sprinkle with 1 tablespoon olive oil, 3 tablespoons water and 1 teaspoon kosher salt. Bring the foil edges together; fold to seal. Roast at 325 degrees F until tender, 45 minutes for small beets and up to 2 hours, 30 minutes for large ones. Let cool. Peel the beets; cut into cubes. Whisk the juice of 1 lemon, 1 1/2 teaspoons sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl; whisk in 3 tablespoons olive oil. Toss with the beets.

TIP: Roasting beets intensifies their sweet, earthy flavor. All they need is a simple vinaigrette.

What are Nightshades?

Smokey Beet Sandwich

Looking for a new twist on the typical lunch sandwich? How about a Smoky Beet Sandwich? Here's how.

INGREDIENTS
1 large beet (about 14 ounces)
1 tablespoon extra-virgin olive oil, plus more for brushing
Kosher salt
Freshly ground pepper
1/2 teaspoon coriander seeds, finely crushed
Smoked salt, for sprinkling
1/4 cup mayonnaise
1 tablespoon ketchup
1 tablespoon sweet pickle relish
1 tablespoon fresh lemon juice
8 slices of rye bread
Softened unsalted butter, for brushing
1/2 cup sauerkraut, drained and warmed
6 slices of Swiss cheese