Beets, Beets, Wonderful Beets
My husband came home from the farmer's market last weekend with a truckload of beets. When I asked him why he had bought so many beets, he calmly replied, "It was buy one ton, get one ton free and I thought that was a good deal." And I thought I was the bargain shopper in the family...
After giving up on most Central Asian delicacies (mutton, anyone?), I grew to love beets. There's nothing like living in the former Soviet Union to precipitate a fondness for beets but what was I going to do with all of these? Even I didn't know if I could stomach that many.
I started off by making a gallon of Vinograd which is a Russian salad consisting of beets, potatoes, white beans, onions, dill, and pickles. I know. Right now you are thinking that I would need to pay you a million rubles to give this salad a try but trust me, fair reader, it's actually quite good. I thought I'd shot my wad on the salad though so I turned to the Internet for some beet inspiration. That is how I found this recipe:
BEET BUNDT CAKE
1 cup butter, softened and divided
1 1/2 cups packed dark brown sugar
3 eggs
4 oz. semi-sweet chocolate
2 cups pureed cooked beets
1 t. vanilla
2 cups all purpose flour
2 t. baking soda
1/4 t. salt
Preheat oven to 375 degrees. Grease and flour a 10 inch fluted tube pan.
In a mixing bowl, cream 3/4 cup butter and brown sugar. Add eggs and mix well. Melt chocolate with remaining butter and stir until smooth. Cool slightly. Blend chocolate mixture, beets, and vanilla into the creamed mixture. (It's okay if it appears separated.)
Combine flour, baking soda, and salt. Add to the beet mixture and mix well. Pour evenly into the pan and bake for 45-50 minutes until toothpick inserted near the center comes out clean.
Cool in the pan 10 minutes before removing to a wire rack to cool completely.
I made this cake on Sunday morning and it is already gone. Vivi devoured the batter on the beaters in one minute flat even though she saw me add the beets! This cake made my weekend and so I am spreading the word.
Bring on the beets!
After giving up on most Central Asian delicacies (mutton, anyone?), I grew to love beets. There's nothing like living in the former Soviet Union to precipitate a fondness for beets but what was I going to do with all of these? Even I didn't know if I could stomach that many.
I started off by making a gallon of Vinograd which is a Russian salad consisting of beets, potatoes, white beans, onions, dill, and pickles. I know. Right now you are thinking that I would need to pay you a million rubles to give this salad a try but trust me, fair reader, it's actually quite good. I thought I'd shot my wad on the salad though so I turned to the Internet for some beet inspiration. That is how I found this recipe:
BEET BUNDT CAKE
1 cup butter, softened and divided
1 1/2 cups packed dark brown sugar
3 eggs
4 oz. semi-sweet chocolate
2 cups pureed cooked beets
1 t. vanilla
2 cups all purpose flour
2 t. baking soda
1/4 t. salt
Preheat oven to 375 degrees. Grease and flour a 10 inch fluted tube pan.
In a mixing bowl, cream 3/4 cup butter and brown sugar. Add eggs and mix well. Melt chocolate with remaining butter and stir until smooth. Cool slightly. Blend chocolate mixture, beets, and vanilla into the creamed mixture. (It's okay if it appears separated.)
Combine flour, baking soda, and salt. Add to the beet mixture and mix well. Pour evenly into the pan and bake for 45-50 minutes until toothpick inserted near the center comes out clean.
Cool in the pan 10 minutes before removing to a wire rack to cool completely.
I made this cake on Sunday morning and it is already gone. Vivi devoured the batter on the beaters in one minute flat even though she saw me add the beets! This cake made my weekend and so I am spreading the word.
Bring on the beets!
Well, thanks to you I had this cake at my niece Karen's house and I can attest that it is fabulous! We ran into Vivi at the bakery the next morning, so life is full of little coincidences. I like your blog! Come visit and see KK's niece and nephew! Mister might even make an appearance later.
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