All of them rejects until I decided to bake with my beets. There were lots of recipes for chocolate beet cakes, but mixed reviews as to whether or not one could taste beets in the cake. So I nixed that before I even got out of the gate. I needed a trial run on some other baked good before I was willing to risk ruining perfectly good chocolate.
So I made bread. In the spirit of zucchini, pumpkin, potato and other vegetable breads, I mixed up some bread with beets. It made a beautiful pink dough.
It baked up brown...
So without further ado, a new veggie bread for your Thanksgiving table:
1 c. cooked, peeled beets
½ c. butter, partially melted
2 T maple syrup
½ T lemon juice
1 tsp. baking soda
¼ tsp. salt
1 ½ c. all-purpose flour
Puree beets with butter (to partially melt, I just put a stick of butter in the microwave for about a minute, it’s not exact, just helps to have a little of both, I found) – this is best done in a food processor or blender.
Mix in maple syrup and lemon juice. Fold in remaining ingredients to form a soft dough.
Place dough in greased loaf pan. Bake in preheated oven at 375 degrees Farenheit for 25-35 minutes (until knife inserted in the center comes out clean).
|Thick, dense beet bread. Enjoy!|