Beets. The hot vegetable popping up on every farm-to-table menu across the U.S. of A. is reaching the super ingredient tipping point. Pancakes, any kind of salad, a pot roast — you can throw beets in all of those things and call it gourmet. I, however, hate beets.
Nonetheless, these kind of amazing looking chioggia beets showed up in my CSA box and I was determined to do something with them that I would also enjoy. Otherwise they would just go bad and get thrown out, and what a waste. I have plenty of other vegetables that meet that fate every other week, so I wasn’t going to blow this opportunity. Look at these cuties —
I’ve heard rumors about cakes made with the beets, and this chocolate beet bundt cake was not bad. I mean, it was delicious and moist, and people were requesting the recipe. People who love beets, I’m guessing. People who hate beets probably felt like there was too much beet flavor inside. So you must decide if you want to get your beet on, or you want to have just a normal cake, sans hipster vegetable. Here’s where I give you a tip!
If you’re making a cake for the first time, and you want to taste it before you serve it up, pour a little bit of the batter into a ramekin and take it out about 5 — 10 minutes before your big cake finishes. Use a toothpick to test, by making sure it comes out clean. Then you won’t have an embarrassing moment of OMG, my cake tastes like ass and everyone is eating it! Then, add edible flowers on top so people think, wow, that’s pretty, I don’t even notice the beet/dirt taste!
But seriously, lots of people loved this, it was almost awesome. If not for the beets.
Regardless, it was a totally fun experiment. After that hard sell, here’s how you can do it.
Gluten-Free Chocolate Beet Bundt Cake
adapted from Yummly
Prep time: 30 minutes Cook time: 55 minutes
1. Clean, and cut beets into 2 inch chunks. Boil 6 cups of water, and place beets into boiling water and allow to cook for 15-20 minutes, until a fork can easily slide inside.
2. Preheat oven to 375 degrees, and allow beets to cool.
3. Place beets in food processor and puree. Set aside.
4. Combine 3/4 cups of the softened butter and brown sugar, and mix well with electric mixer. Add beets, vanilla, eggs and mix well.
5. Melt remaining butter with chocolate and add to the mixture.
6. Combine flour, baking soda and salt; add to the creamed mixture and mix well. Pour into a greased and floured 10-in. fluted tube pan. Bake for 45-55 minutes.
7. Allow cake to cool completely before removing from pan. Sift confectioner’s sugar over the top and serve.
Makes: 12 servings
Someone told me that beets and chocolate were the original red velvet?
Really??? Being from the south’ish, I’m going to have to look into this.
Roasting the beets would concentrate the sugars and might make for a more tasty final product. Then again, I like beets, so I’m probably biased. As for a beet-red-velvet relationship, Wikipedia says:
“The reddish-brown color of the cake was originally from a reaction of the cocoa powder with an acidic ingredient such as buttermilk; however, red food coloring is often added.” However, “While foods were rationed during World War II, bakers used boiled beets to enhance the color of their cakes.”
So there you go.
Thank you, em! I totally learned two things today from you.
I wish I liked beets, but I just can’t. Sigh.
I like to help! I’m afraid affecting one’s like/dislike of beets is slightly beyond my purview. That said, I never liked beets before I’d roasted them. Still can’t take them pickled – those are gross.
I have done a beet cake before (http://inherchucks.com/2011/12/10/beet-cake-with-cream-cheese-frosting/) but you have taken it to the next level!!! Thanks for sharing 🙂
I would love for you to come and join my link party “What’s in the Box?” where we celebrate all things CSA! Check it out! http://inherchucks.com/2012/04/12/whats-in-the-box-21/
Oh, I like the idea of beet fritters. Your cake looks delicious, I wonder if I would have enjoyed a cinnamon-y type cake more? Go CSA!
I wasn’t sure when to add beet puree and vanilla, those steps are missing. Also, is it 1/4 tsp salt or 14 tsp. salt? I figured 1/4 tsp:) Cake is in the oven, hope it’s yummy!
Edited. Oh god, I hope no one is putting 14 teaspoons of salt in this cake.
Thanks! Yeah. 14 tsp of salt wouldn’t taste too good probably:)
It was a little “beety” for my tastes too, so I frosted cake and it seemed to make a difference for me. Cake is half gone – things like this don’t last long in our family!
I’m going to try your yummy sounding cake soon.I bake every thing gluten free but I’m puzzled as to why you don’t list xtham gum.I’m afraid it will
fall apart so I’ll add it and hope I pick the right amount.Did any body else
question this? Hoping for a responce, thank you! Tootziet
I use Cup4Cup and Better Batter which include xanthan gum in the mix. Good luck with your baking!
Thank’s for the fast reply. Never heard of your mix.You must have good result s.Personally , I’m hooked on Bobs Redmill GF allpurpose and the
brown rice all purpose mix from Gluten Free Baking Classics by
AnnLise Roberts. If you ever try her pie crust recipe you’ll think you’re in
gluten free heaven.Thanks again for the great recipe.Linda T.
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