Chocolate Beet Cake

This recipe makes a rich, moist chocolate cake. There is a subtle earthy taste of beets that marries well with the sweet chocolate. 

Ingredients

• 4 oz chocolate

• 1 C butter, softened

• 1 ½ C brown sugar

• 3 eggs

• 2 C pureed beets* 

• 1 tsp vanilla

• 2 C flour

• 2 tsp baking soda

• ¼ tsp salt 

instructions

Melt chocolate and ¼ C butter together. Let cool slightly. Cream remaining butter and sugar with a hand or stand mixer until fluffy. Beat in eggs. In small bowl, combine chocolate mixture, beets and vanilla. Beat into butter/sugar mixture (mixture will appear separated, that’s okay!) Whisk together dry ingredients in a medium bowl, gradually add to wet mixture. Pour into a greased and floured bundt pan (10 in.) Bake at 375℉ for 45-55 min. Let cool for 10 min before turning out of pan. Serve topped with powdered sugar or chocolate ganache. 

*Note: As opposed to roasting, I prefer to boil the beets until they are soft and then puree them in a food processor. Boiling makes the beets have a milder flavor that pairs well in the sweet cake. You can use any variety of beets but the red ones make the cake an attractive “red velvet” color.

From the Kitchen of: Michelle Phillips

Beet Hummus

This recipe is nothing like you’ve ever tasted before. It is a surprisingly sweet hummus, almost dessert-like. The large dose of lemon masks the beet flavor but combines with the sugar to make a refreshing summertime dip. Dill rounds it out and adds some sophistication.

• 1 medium or 2 small red beets

• 1½ cups cooked chickpeas, drained and rinsed (or 1 can)

• 2 tablespoons tahini

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons fresh lemon juice

• 1 tablespoon lemon zest

• 1 tablespoon dill

• Sea salt and freshly ground black pepper

• 2 to 3 tablespoons warm water

Instructions:

Boil and puree the beets. For smoothest texture, remove the little papery skins from the chickpeas. Puree chickpeas, oil and tahini in a food processor. Add lemon, dill, salt and pepper to taste. Add water as needed to maintain a creamy texture.

From the Kitchen of: Michelle Phillips