It's Whole 30, Day 30 and today the spotlight is on: Beets!
These little gems really tend to divide food lovers into beet-lovers and beet-haters. I want to be a lover but try as I might I just can't seem to fall for these guys. They call out to me in their deep purple voices at the market, urging me to put them in my basket, and inevitably I do. I feel good picking them up, paying and stashing them away in the fridge but fast forward a day or two, the plump little beauties are beginning to shrivel and I find myself wondering what on earth was I thinking!
It doesn't take a lot of hocus pocus to roast a beet, to cube it and saute it in a hash. It's not some kind of leap of the imagination to understand that these little fellas could make wonderful chips, slivered and baked at just the right temperature. Packets of vegetable chips are popping up on shelves all over the place these days, and if you can't find them for purchase, sure every other food fanatic is featuring some kinda root chip on their blog nowadays. Preparation is not a problem, it's the eating I struggle with, and believe me, this is not a common thread that runs through my adventures with food. So, today, in honour of the Whole 30 finale... from this day forth we can occasionally indulge in pseudo-healthy fare as the need arises... I bring you beetroot as you may never have experienced it before...
Today's recipe was pinched from www.swisspaleo.ch, who adapted it from Elana's Pantry, www.elanaspantry.com
Chocolate Cake... with beets
2 1/2 cups grated beets
1 cup honey
1/2 cup coconut oil, melted
1 Tablespoon vanilla extract
1/2 tsp almond extract
1/2 cup cacoa powder
1/2 tsp sea salt
Bring the grated beets and honey to a boil in a medium saucepan. Reduce heat and simmer for 30 minutes, or until beets are soft.
Once your beets are soft, remove from heat and puree in a blender or food processor until smooth. Stir in the rest of your ingredients until well mixed.
Pour batter into a greased 9in cake tin. Bake at 350 F (175 C) for 30-35 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Serve as is or garnish the top with fruit.
And so ends the Whole 30 daily Vegetable series. Thanks everyone for all your interest and support!!!
For those of you finishing the Whole 30... yahoo! Well done!
For those of you in the middle of a Whole 30 journey... keep up the good work! It's worth it!
For anyone else who is considering starting a Whole 30... what are you waiting for???
Previous posts in this series:
Whole 30, Day 1: Leeks
Whole 30, Day 2: Peppers
Whole 30, Day 3: Celeriac
Whole 30, Day 4: Turnips
Whole 30, Day 5: Spinach
Whole 30, Day 6: Aubergine/Eggplant
Whole 30, Day 7: Broccoli
Whole 30, Day 8: Mushrooms
Whole 30, Day 9: Cabbage
Whole 30, Day 10: Carrots
Whole 30, Day 11: Fennel
Whole 30, Day 12: Sweet Potatoes
Whole 30, Day 13: Chicory
Whole 30, Day 14: Asparagus
Whole 30, Day 15: Cauliflower
Whole 30, Day 16: Courgette/Zucchini
Whole 30, Day 17: Kale
Whole 30, Day 18: Butternut Squash
Whole 30, Day 19: Celery
Whole 30, Day 20: Bok Choy
Whole 30, Day 21: Tomatoes
Whole 30, Day 22: Onions
Whole 30, Day 23: Globe Artichoke
Whole 30, Day 24: Green Beans
Whole 30, Day 25: Brussels Sprouts
Whole 30, Day 26: Rhubarb
Whole 30, Day 27: Jerusalem Artichoke/Sunchoke
Whole 30, Day 28: Chard
Whole 30, Day 29: Parsnips AND Kohlrabi