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Red Velvet Beet Cake

Beet Cake


4 medium size beets, peeled & finely grated

1/4 cup olive oil

60 ml orange juice (approximately juice of 1 orange)

1/2 cup ginger, peeled & finely grated

1 cup raisins

5 Tbsp light honey

1 1/2 tsp vanilla extract

1 tsp cinnamon

1 tsp nutmeg

4 eggs, separated

1/4 cup (coconut) sugar

2 tsp baking powder

2 1/2 cups cornmeal

Preheat oven to 350F. Line two round cake pans with parchment paper. Mix together all ingredients from list except for last 4. Beat egg yolks and sugar until creamy and combine with cake mixture. Combine cornmeal and baking powder in separate bowl and add to batter. In another separate bowl (glass, not plastic) beat egg whites until stiff peaks form. Carefully fold into batter and split mixture between cake pans. Bake for 30-35 minutes or until tooth pick comes out dry. Serve with layers of  whipped cream. Also delicious served with goat yogurt!

For a dairy-free option, try cashew cream. Rinse and soak 1 cup of raw cashews for 2-4 hours. Discard water and transfer nuts into blender. Add, 1/2 tsp vanilla extract, 1 Tbsp clear honey and  water to just barely cover the nuts. Blend on high speed until desired consistency. Adjust for sweetness.

Tarragon Beet Soup à Royal

Beet Soup in Acorn Squash


4 medium beets, cooked and peeled*

2 cups water or broth of choice

1 Tbsp olive oil

1 Tbsp raw apple cider

1/2 Tbsp honey

1 tsp sea salt

1/3 cup fresh tarragon leaves

* Canned beets are optional

Combine ingredients (except tarragon) in pot and bring to boil. Simmer for a minute or two and transfer to blender, adding tarragon. Taking care not to burn, blend for a minute. Plate and enjoy with a dollop of crème frâche. For a festive occasion, serve soup in roasted acorn squash.**

**To roast squash, preheat oven to 350F. Halve and pit squash, set face up on a roasting pan and rub with olive oil. Roast for 50 minutes or until flesh is soft.

Beet Pesto


4 small beets (cooked)*

2 garlic cloves

1/2 cup walnuts

2 Tbsp olive oil

2 Tbsp water

1/4 tsp sea salt

* Two favorite options: stores sell steamed and peeled beets (easiest) or if  bbq-ing, can roast a few beets, peel once cooled, and store in fridge for several days.

Combine all ingredients in a food processor and blend to desired consistency. Check for seasonings. Use as pasta sauce or as a delicious spread on toast!