Beet Red Velvet and Caramel Cupcakes
Inspired by NY Times recipe
2 medium beets
¾ cup butter, plus more for greasing pan
¾ cup buttermilk
Juice of 1 large lemon
2 teaspoons white vinegar
1 ½ teaspoons vanilla extract
2 cups cake flour (sift before measuring)
4 tablespoons cocoa powder
1 baking powder
1 teaspoon salt
½ teaspoon baking soda
1 ¾ cup granulated sugar
1/4 cup melted caramel or to taste
1. Heat oven to 350 degrees. Wash beets and wrap in aluminum foil. Bake until the tip of a knife slides easily into the largest beet, about 1 hour 15 minutes. Cool until beets can be handled, then peel.
2. In a food processor, chop beets to pieces about the size of finely diced onions. Measure 1 cup and purée with buttermilk, lemon juice, vinegar and vanilla until smooth in food processor.
3. Sift together flour, cocoa, baking powder, salt and baking soda. Set aside.
4. In the bowl of a stand mixer, beat butter until soft. Slowly add sugar and beat until creamy. Beat in eggs one at a time, scraping down the sides of the bowl after each addition.
5. Alternate adding flour mixture and beet mixture to butter mixture, beginning and ending with the dry ingredients, and beating for 10 seconds after each addition. Scrape down the bowl after each addition of the wet ingredients.
6. Pour batter 1/4 way into cupcake molds. Place a small dollop of caramel on top of batter in cupcake mold. Pour beet cake batter over caramel, enough to cover caramel.
7. Bake about 20 minutes. Test with toothpick to make sure batter is cooked through. Let cool
Best Beet Brownies:
1 cup + 2 Tbsp flour
1/2 cup cocoa powder
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
3 beets or 1 cup cooked beet puree (recipe below)
1 cup maple syrup or other liquid sweetener
1/2 cup vegetable oil
1 Tbsp vanilla
1/2 cup chocolate chips
1. Roast the beets: Preheat oven to 425. Cut the tops off of the beets, place them in a roasting pan, and toss with vegetable oil and a pinch of salt. Cover the pan with tin foil and roast for 45 min-1 hour or until soft when pierced with a fork. Let cool.
2. Peel the beets: When cool enough to touch, take a paper towel or clean dish towel and rub the skins of the the beets.
3. Puree the beets: either in a food processor or with a potato masher or fork
4. Preheat oven to 35o F. Grease an 8″x12″ baking tray (or a similar sized pan) and set aside.
5. Mix flour, cocoa powder, baking soda, baking powder, cinnamon, and salt in a large mixing bowl. Add in all remaining ingredients and chocolate chips and mix thoroughly, either with a mixer or wooden spoon.
6. Pour into prepared baking pan(s) and level the top with a spatula.
7. Bake for 25 minutes until a fork inserted in the center comes out dry. Remove from the oven and let cool. Enjoy!
Beet Raspberry Brownies
2 Cups Flour
3/4 Cups Cocoa
1 tsp salt
2 sticks butter
1/2 c. sugar
1 c. semi sweet chocolate
3/4 c. pureed beets
1/2 c. chocolate milk
1 tsp. molasses
1 tsp. vanilla
1 pint raspberries
1 c. white chocolate
Sweet Beet Mash:
4 sweet potatoes
1 small log goat cheese
salt and pepper
1.Heat oven to 375.
2.Cut the beets and sweet potatoes into thick cubes and cover in olive oil, salt, pepper, and a little sprinkle of chili powder. Cook until tender, which is about 30 minutes.
3.Remove and slide these roasted roots in a bowl. Mash to your hearts content.
4.Mix in as much or as little of the goat cheese as you desire.
5.Place in a baking dish and bake for 15-20 minutes at 325.
Serve with a nice, thick chicken cutlet and asparagus!
Roasted Beets With Horseradish
1 Tablespoon chopped fresh dill
1 Tablespoon chopped fresh parsley
2 Tablespoons grated fresh horseradish (or 1 Tablespoon jarred)
2 Tablespoons champagne vinegar
1/3 cup extra virgin olive oil
1 Tablespoon mustard
kosher salt and freshly cracked black pepper
4-5 roasted red beets (note: save your beet greens for a saute!)
4 roasted yellow beets (optional)
4 ounces soft chevre (goat cheese)
1/2 cup chopped hazelnuts
1. Roast the beets. Preheat oven to 350. In a pie plate or cookie sheet, place clean, whole beets. Drizzle with olive oil and a splash of water and roast for one hour. Let cool. To peel, wipe away the skin with a paper towel or towel. Easy!
2. Make the vinagrette. Combine dill, parsley, and horseradish in a large jar. Put champagne vinegar, olive oil, and mustard in a large bowl and whisk/blend until emulsified. Add tossed herbs and season to taste with salt and pepper.
3. Assemble the salad. Cut the roasted peeled beets into pieces and put them in a bowl. Toss with some of the vinaigrette. Top with cheese and nuts, and drizzle with more vinaigrette as needed.