Hello friends! Here's some culinary inspiration from one of our resident chefs Alma Pietri!
Carrots and zucchinis aren’t the only veggies that are good
in cakes and muffins—beets make chocolate cake super moist, add a pretty color
to frosting (with no beet flavor), and make a delicious breakfast muffin! Check out these links that we give two
thumbs up:
This beet chocolate cake with beet cream cheese frosting was
delicious and you would never know there were any veggies involved! A major
beet hater even asked for seconds… http://joythebaker.com/2012/01/chocolate-beet-cake-with-beet-cream-cheese-frosting/
These buttermilk beet muffins retain the bright coloring of
beets but if you weren’t told in advance you probably wouldn’t recognize any
beet flavor! http://www.jsonline.com/features/food/caution-buttermilk-beet-muffins-may-cause-morning-controversy-1o51m77-148555645.html
note: I was able to easily puree the cooked beets in a
high-power blender (like a nutribullet) as well as with an immersion blender
but if you don’t have those options I suggest shredding the beet with grater
before adding it to a blender to make the process easier
and for those of you who want a healthier option or want to
taste the beets as they are, try this beet and orange salad with mustard
dressing! http://bakedbree.com/roasted-beet-and-orange-salad
ENJOY THAT PURPLE GOODNESS! And if you have any recipes or pictures of your own to share, please email them to us at vassarcoop@gmail.com or tag us on Instagram @vassarfoodcoop
