One of the first things I learned to grow was beetroot. In my early days of gardening I was rather ambitious, growing all these exotic things because they sounded like fun – like Borlotto Fire Tongue Bean. However, as the years have passed I have worked out it is so much more garden [and time] efficient to grow what we eat often. And what we can be pricey at the market. Beetroot is one of those things and we eat a lot of it, my children were virtually weaned on the stuff. I am not exaggerating, my marinated beets [link to recipe below] were a staple finger food when they were starting food. Oh the colourful mess!
So when I received a call from National Radio recently asking if I was interested in talking about growing beetroot and sharing some recipes I was naturally very keen. There is no point repeating what I talk about on the interview so head over and have a listen HERE.
Plus links to the recipes for Raw Beetroot & Feta Salad and Marinated Beetroot. And a little more detail about growing beetroot HERE [from a very early Homegrown Kitchen blog post]. The recipe for the brownie follows…
This moist brownie is a great way to use up beetroot lurking in the fridge and adds extra nutrition to a sweet recipe. Be sure to grate the beetroot finely so it melts into the brownie giving it a lovely pink tinge and some sweetness. Choose quality chocolate with minimum 70-80% cacao solids.
75 g unsalted butter
100 g dark chocolate
1/4 cup sugar – I used rapadura – unrefined cane sugar
3 free-range eggs
1 teaspoon vanilla extract
1/2 cup finely grated beetroot, packed
3/4 cup unbleached white flour or almond meal [gluten-free]
1/3 cup cocoa powder
1/2 teaspoon baking powder
- Preheat oven 180C. Line a 20 x 22cm baking tin.
- In a large saucepan melt the butter. Turn down the heat and add the chocolate and sugar, stirring to melt together. Once melted remove from the heat and cool slightly.
- Add the eggs to the melted chocolate one at a time, whisking constantly.
- Add the vanilla, grated beetroot, flour/ almond meal, cocoa and baking powder. Gently fold together.
- Pour into the lined tin and bake for 20-25 minutes until an inserted skewer comes out clean. Cool in the tin for 10 minutes then remove onto a cake rack to cool. Cut into 12 squares. Keep in an airtight container.