By Diane Riehm, Inspired by Oat & Sesame
Extra Thoughts: Veggies go well into dessert recipes. Just like zucchini bread is always a favorite and carrots are well loved in cakes. This recipe proves that beets are just as versatile as pumpkin puree.The beets have a mild flavor that adds moisture to this quick bread.
Meal Prep: Often times we get the beets cooked, peeled and refrigerated. Then decide a day or two later if we are going to slice for a side dish with a dash of salt and pat of butter or puree them into a decadent dessert.
Ingredients:
1 1/2 cup sugar
1/2 cup grape seed oil, or other baking oil
2 large eggs
1 cup pureed beets, about 3 medium
1/2 teaspoon salt
2 cups all-purpose flour
3/4 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon ground clove
Zest of 1 orange (or) lemon
4 Tablespoons cocoa powder
3 Tablespoons milk
6 ounces semi-sweet chocolate chips
1/2 cup walnuts, chopped (optional)
powder sugar for topping
1. Prepare the beets. We slow cook them in the crockpot with its auto shut-off for convenience. Or the instapot would work well too. Cool, peel and puree. This can be done several days in advance.
2. Preheat oven to 350 degrees.
3. Grease and flour the bread pan. (It may sound like overkill, but the most effective way to ensure the beet bread releases cleanly from a baking pan is to grease the pan and dust flour on the bottom and sides.)
4. Whisk together sugar, oil, beet puree, eggs, zest and salt in a large bowl. Add flour baking soda, cinnamon, clove, cocoa and milk. Whisk until completely combined. Fold in chocolate chips and nuts.
5. Pour batter into 8×4 bread pan.
6. Bake 65-75 minutes, until top is just set and toothpick inserted onto the center comes out clean. Let cool for 10 minutes, remove from pan. Dust with power sugar for eye appeal.