The first time I cooked with beets, it was a disaster. At the time, my husband and I were newly married, poor college students, and I was inspired by a cooking show I watched every Saturday morning, on one of the only channels that we got via out TV antenna. It was an episode of New Scandinavian Cooking hosted by Andreas Viestad where he made an authentic borscht. It was one of those dishes that just looked like it tasted amazing. Well, I attempted to recreate it and it was not amazing. It was so bad, I have not touched a beet since... that is until last weekend at our local farmer's market, when I decided to give this root another try. I did, and this time it was amazing!
4-5 beets, peeled and chopped into 1/2 inch cubes
1. Place the beets in a pan and add just enough water to cover them.
2. Bring to a boil and cook until beets are tender. They should feel similar to a boiled potato when they are done.
3. Drain beets and place in a blender.
4. Add 1/4 cup water and blend until it becomes the consistency of applesauce, adding more water as needed.
Teacup Chocolate Beet Cake
1 1/2 cups beet puree
1/2 cup applesauce
1 teaspoon vanilla
1 teaspoon apple cider vinegar
1 3/4 turbinado sugar
1/3 cup cocoa powder
1 1/2 cups whole wheat pastry flour
1/2 teaspoon kosher salt
2 teaspoons baking soda
1 tablespoon cornstarch
1 cup vegan semi-sweet chocolate chips
1. Combine beet puree, applesauce, vanilla, sugar and cocoa powder and mix until combined.
2. In a separate bowl, mix dry ingredients, except chocolate chips.
3. Slowly add dry mixture to the wet mixture and combine.
4. Mix in chocolate chips.
5. Fill teacups just over 3/4's full with the batter and bake in a 325 degree oven for 30-45 minutes. (Because teacup sizes vary, make sure that once you hit the 30 minute mark, you test the cakes every 3-5 minutes with a toothpick to check for doneness. When the toothpick comes out mostly clean, the cakes are done.)
Cream Cheese Frosting
1/2 cup Earth Balance 'butter'
1/4 cup coconut oil
3/4 cup plain Tofutti 'Cream Cheese'
2 1/2 cups powdered sugar
1 teaspoon vanilla
1. Cream together the butter, coconut oil, vanilla and 'cream cheese'.
2. Slowly add the powdered sugar and blend until smooth.
3. Frost on cooled teacup cakes and refrigerate any left over frosting.