Directions:
Preheat the oven to 350°F with a rack in the center. Line the bottom and sides of an 8 x 8 baking dish with parchment paper, leaving an overhang on two opposite sides.

In a large saucepan, melt the chocolate, butter, and sugar over low heat, stirring frequently until smooth. It will be slightly grainy. Remove from heat and allow to cool slightly. Meanwhile puree the beets in a food processor, then stir them into the chocolate mixture. Add the eggs and vanilla and stir very well.

Sift the flour, cocoa, and salt over the pan and stir until the batter is thick and glossy. Pour into the prepared baking dish and bake for 28-30 minutes, until the top is dry and the center is set. Cool completely in the pan, then use the parchment paper to transfer the brownies to a cutting board. Cut into 16 squares.

½ cup freshly squeezed orange juice
1 cup mixed frozen berries or blueberries
2 tablespoons granola
⅓ cup diced beet, either raw or roasted (50 grams)
¼ cup plain low-fat yogurt or low-fat coconut milk
1 teaspoon honey or agave syrup
2 or 3 ice cubes
sliced orange for garnish (optional)

Place all of the ingredients in a blender and blend for 1 full minute. Pour into a glass, garnish with an orange slice and enjoy

1 10 oz bag of bittersweet chocolate chips, divided
¼ cup butter
1½ cup all-purpose flour
½ cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup chopped pecans
2 eggs, lightly beaten
¾ cup brown sugar
1 cup beet puree
1 teaspoon vanilla extract
⅔ cup Chobani plain non-fat greek yogurt
¼ cup milk

Instructions
If you haven't already, prepare the beet puree. (Select 2 medium sized beets, you want 1 cup worth of puree so give it your best guess.)

Trim off the beet greens and give them a good scrubbing under water. Microwave for about 10 minutes (add or take a minute depending on size) in a microwave safe dish, covered, with a splash of water. Test for tenderness by pricking with a fork. Let cool.

Using a sharp knife, carefully slice off the skins on all sides. Chop into chunks and blend it up with a blender. You may needed a little bit of water to help puree it.)
Preheat the oven to 375F. Prepare muffin tins with paper liners.
In a small saucepan, melt ⅔ cup of chocolate chips and butter over low heat. Stir occasionally, until melted. Remove from heat and set aside.
In a large mixing bowl, combine the flours, baking powder, baking soda, salt, pecans, and the rest of the chocolate chips.
In a separate bowl, whisk together the eggs, brown sugar, beet puree, vanilla extract, yogurt, and milk. Stir in the melted chocolate.
Finally, carefully stir the wet ingredients with the dry ingredients until just combined. It should look very fluffy. Don't over mix them. A few streaks of flour is fine.
Spoon mixture into the prepared muffin tins, fill the cups to the top. I got 16 muffins.
Bake for 18-20 minutes. Test for doneness by inserting a toothpick into the center and when pulled out should be clean. Or lightly press down on the top of a muffin and it should bounce back up.
Let them cook for at least 5 minutes before handling.

Ingredients:

2 large beets
2 tablespoons olive oil
1/2 teaspoon sea salt
1 teaspoon freshly ground pepper
Instructions:

Preheat the oven to 300° F. (or 275° F for convection oven). Line two or three baking sheets with parchment paper.

Peel the beets. Slice them to about 1/16" inch (1.6 mm) thick, at the most. Toss them in a large bowl in the olive oil and salt and pepper. (If you have time, you can wait for 30 minutes or so after this step - especially with the red beets, the salt will draw out some excess moisture). Lay them on the baking sheet, just barely touching.

Bake for about one hour until the edges are crisped up and most of the beets have dried out. Because you will have different sized slices from the same beet, you will have some smaller chips and some larger chips. This will let you have a little bit of variety in the crispiness of the chips and you can decide how you like them for your next batch.

Remove from baking sheet when you think they're done and place them on a serving plate on in a bowl. They crisp up a little as they cool down. They are fine over night at room temperature or you can refrigerate them for a little longer storage. To crisp them up again, just put them on a baking sheet and bake them at 400 ° for a few minutes.

Ingredients

SERVINGS: 12
Vodka And Syrup
6 medium red beets (about 2½ lb.), scrubbed, trimmed
1 750-ml bottle vodka
¾ cup sugar
2 tablespoon grated peeled ginger
Assembly
3 oz. fresh lemon juice
3 oz. fresh lime juice
12 slices lemon slices

Preparation

Vodka And Syrup
Cook beets in a large saucepan of boiling water until tender, 1–1¼ hours. Drain; let cool slightly. Peel and slice. Combine warm beets and vodka in a large 1½-qt. jar (save vodka bottle to store finished product). Cover; chill for at least 5 days and up to 1 week. Strain into a medium bowl; discard beets. Pour beet vodka back into reserved bottle. Cover and chill.
Bring sugar, ginger, and ¾ cup water to a boil in a small saucepan, stirring to dissolve sugar. Let cool. Strain ginger syrup into a medium jar; discard ginger. Cover and chill. Beet vodka and ginger syrup can be made 1 month ahead. Keep chilled separately.
Assembly
For each cocktail, combine 2 oz. beet vodka, ½ oz. ginger syrup, ¼ oz. lemon juice, and ¼ oz. lime juice in a cocktail shaker filled with ice. Shake vigorously until cocktail shaker is very cold. Strain drink into a coupe or Martini glass. Float a lemon slice on top and Enjoy!