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Whole 30, Day 30: Beets


Tuesday, May 07, 2013

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!


Photo: www.flickr.com/photos/37884983
@N03/3781937366/

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

Ingredients:
2 1/2 cups grated beets
1 cup honey
4 eggs
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


Directions:

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.


Photo: http://www.elanaspantry.com/pu
rple-velvet-torte/

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???

Thanks everyone!


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
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Member Comments About This Blog Post:
TECH1960PS 5/10/2013 9:54AM

    emoticon emoticon thanks for the 30 days of recipes,what next, are you going to do another whole30 or just carry on eating a wholesome diet?

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RYDERB 5/8/2013 1:33PM

    emoticon on completing your Whole30! emoticon
I can't wait to hear about the health benefits you've noticed.

Thank you so much for your Vegetable series! You've given me some fabulous ideas! I LOVE beats. I know some people think they taste like dirt, and the first time I tried them I thought that too, but the more I used them in my juices the more I started to like them, and once I roasted one, I was in LOVE. But this cake recipe really looks interesting. I'm not sure if I'm going to add honey and maple syrup back in at the end of my Whole30 or turn it into a Whole45 or 60. But once I do, this will be something I'll try.
emoticon

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SUEAZZI 5/8/2013 8:14AM

    I love beets... but in cake... who knew! I like how you featured a veggie each day of your Whole30. Congrats for completing the challenge/goal. emoticon

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WOUBBIE 5/7/2013 12:46PM

    One word.

Borshch.

Mmmmmm
m, makes me happy just thinking about the perfection of pink broth loaded with veggies.

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JACKIE542 5/7/2013 11:57AM

    I do love beets. Very interesting in a cake! emoticon

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BRILLIANTAQUA 5/7/2013 10:54AM

    I think I have a recipe for a "from scratch" red velvet cake involving beets...it makes sense. I'm kind of loving this flourless torte recipe though--must try! I'm with you, I can't seem to eat beets...they just taste like dirt to me for whatever reason.

Congrats on finishing your Whole30! Are you going to do a wrap up post?
emoticon emoticon

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BOOKWORM27S 5/7/2013 10:01AM

    Love beets! I just had organic golden beets for dinner last night. So sweet!

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TIME2BLOOM4ME 5/7/2013 9:58AM

    emoticon

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PEZCATHY 5/7/2013 9:51AM

    Well, this recipe definitely sounds different! I LOVE beets, but I never buy them. Have you tried this recipe? As much as I love beets, I can't imagine them in a cake. It looks really nice and dense, and generally, cocoa makes everything better. The honey is another thing, since I loathe honey, I am hesitant to try it. If there is anyone out there that has tried this could you let me know what you think?

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