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| Photo courtesy of Andrew Scrivani for The New York Times |
So when this article was called to my attention (Beet Recipes Even a Beet Hater Can Love by the New York Times) I was intrigued. Albeit, still skeptical. I have yet to make one of these "tasty delights" which include:
- Beets & Beet Green Gratin
- Beet, Citrus and Avocado Salad
- Mixed Spring Green Salad with Roasted Beets
- Grated Raw Beet Salad
- Roasted Spring Onion and Beet Salad
Perhaps I will dive in and attempt one of these and *gasp* maybe I will like one of them. Though, dear beet, don't hold your breath.
Have you tried baking with beets? There are lots of recipes for chocolate beet cake.
ReplyDeleteI think the general idea is that you puree the beets and use like you would applesauce to replace oil. And it just makes the cake dark and moist -- not beet-y.
I'm hoping for beets in the box this week, as I've been wanting to try making dark chocolate beet muffins.
Oh that sounds like a good idea! Anything to disguise the beet-ness would be great. I did make a chocolate zucchini bread earlier this season so I bet it's probably a lot like that. (Except my bread turned out terrible since I did something wrong -- maybe used the wrong oil -- and the bread was all mushy inside. Still tasted good though!)
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