I do love making vegetable juice and beetroot is a mandatory addition to any juice I make. I do try to have a citrus-based juice in winter time to really boost my immune system. This juice and the patterns I also made from photographs of the beetroot, pink grapefruit, lemon, orange and lime. The sweetness of the beetroot balances the sharpness of the citrus fruits resulting in a tangy, refreshing juice.
Last year I started making beetroot jam since I am obsessed with beetroot and probably eat it at least once a day. I did not want the beetroot jam to be overly sweet since the beetroot itself has so much natural sweetness. Last year I had also made a beetroot and black carrot cake that was so moist I immediately started plotting a beetroot preserve that I could have at the ready to add to cakes and brownies for added moisture. For this brownie recipe I endeavored to not add sugar but use only the Smy Goodness Beetroot Jam and a bit of agave syrup. If you do not have any beetroot jam to hand you can peel and boil 2 medium beetroot, allow to cool and grate into 4 tbsp of agave syrup. It was an experiment that I am pleased was successful. The resulting brownies were moist, rich, dense, not too sweet, with a perfect shiny brownie crust and had an additional texture pop of beetroot that will have me coming back to this recipe in the near future.
Beetroot Brownie Ingredients
- 275g Smy Goodness Beetroot Jam (*If you do not have any beetroot jam to hand you can peel and boil 2 medium beetroot, allow to cool and grate into 4 tbsp of agave syrup. If you do not have agave syrup you can use 100g of caster sugar)
- 200g organic plain flour
- 200g organic butter
- 3 eggs
- 50g organic cocoa powder
- 30g walnuts roughly chopped
- 1 Tbsp agave syrup (*use 1 Tbsp caster sugar if you do not have agave syrup)
- 1 tsp organic vanilla bean extract
- pinch fine sea salt
Beetroot Brownie Instructions
- Preheat the oven to 180°C/200°C fan assisted.
- Prepare a 20cm x 20cm square tin with baking paper.
- Cream the butter and the beetroot jam (*If you do not have any beetroot jam to hand you can peel and boil 2 medium beetroot, allow to cool and grate into 4 tbsp of agave syrup. If you do not have agave syrup you can use 100g of caster sugar).
- Add the eggs to the mixture and blend thoroughly.
- Add the cocoa to the mixture and blend thoroughly.
- Add 1 Tbsp agave syrup to the mixture and blend thoroughly (*use 1 Tbsp caster sugar if you do not have agave syrup).
- Add the walnuts to the mixture and blend thoroughly.
- Spread the mixture evenly into the tin lined with baking paper.
- Place in the middle of the oven for 30-35 minutes. Do not allow the top to burn. Test the middle of the brownies with a toothpick, if it comes out clean it is ready.
- Use the baking paper to remove the brownies from the tin and allow to cool on a cooling rack. Slice into desired sized brownies and enjoy.
This little Beetroot Bunches pattern was made from photographs that I took of the cross section of a beetroot and of them in bunches...much like the title suggest. Beetroot are one of my favourite go to veg for juicing, roasting, in salads and in deserts. I love to hear the groans when I tell students that we will be making beetroot brownies; listening to the protestations of how much they are hated and eventually listening to the surprised exclamations of surprise that they are actually enjoying them in brownie form. They really do increase the moistness of cakes and brownies whilst providing healthy sugars. You can see my Beetroot Brownie recipe and post for more details.
This is the Beetroot and black carrot cake served with homemade vanilla ice cream with mixed nuts roasted in six-pepper jelly with sea salt and demerara sugar and topped with candied black carrots.
It was such an enjoyable cake to make from start to finish and it finished by being one of the best cakes that I have ever made. It was put together in my favourite way to cook; I was inspired by a recipe that I had eaten, a seasonal ingredient obsession, something catching my eye, adding in an old favourite and a bit of a challenge. I was making a pudding to follow an amazing meal prepared by the incredible Frank About Food which is a pretty hard act to follow so I was looking to creating something a bit special. My cousin Sharon's courgette cake acted as my inspiration as it's delicious and I needed something totally chocolate free. I went to Swiss Cottage Green Grocers and spotted some black carrots that I thought I would want in my cake I was pre-building in my head. I'm obsessed with beetroot so I thought that would add some more natural sweetness and help with moisture. It ended up being such a light, flavourful, moist cake which went really well with the ice cream and all the different textures, with the ocassional salt and bitter tones from the sea salt and candied black carrots respectively.