Ah the controversial beetroot. Set to fill some with dread and loathing and others with happy anticipation. I love the little purple root and take great delight in planting out the seeds and watching the edible leaves pop up followed closely by a swollen pink orb. If you, however are a secret (or indeed vocal) beetroot hater I think I might be able to change your minds with the following recipe. I’ve categorised this post under 5 A Day. Yes, I know I’m being a bit naughty with my 5 a day posts seeing as they both contain chocolate BUT bear with me….it’s worth it!
This recipe comes for the ever lovable Hugh Fearnly-Wittingstall and it’s a delight. I took it round to a gorgeous Foodie Friend of mine and coupled it with my homemade Plum Sorbet. It was a winner so here it is. Go and make it and delight a Foodie friend or Beetroot Hater. They’ll love you for it!
250g unsalted butter, cut into cubes
250g dark chocolate, 70% cocoa solids, broken into pieces
3 medium eggs
250g caster sugar
150g self raising flour (plain or wholemeal)
250g beetroot, boiled until tender, peeled and grated
I know what you’re thinking…. Boiling, peeling and grating beetroot sounds like a pain. It is but I prepared the beetroot the day before and stashed in the fridge and it was a mere wink and a blip in my day rather than an arduous chore. So, melt the butter and chocolate in a bowl over a saucepan of boiling water (or melt in the oven if you would rather make use of the oven heat). Whisk the eggs and sugar together then beat in the melted chocolate mixture. Once combined stir in the flour with a big, metal spoon and lastly the beautiful, red beetroot. Stir it in gently otherwise the brownies will be as tough as old boots.
Pour the mixture into a lined, shallow pan 20 x 25cm or thereabouts and bake for 20-25 mins. A word about timing…..keep an eye on your baking. You don’t want to overcook your brownie as you want the middle to be fudgy. I also cover my brownie (and all my baking) with baking parchment to stop the top from burning.
Once cooked, cool and cut into slices. serve hot or cold with cream, ice cream, plum sorbet or whatever you fancy.
The light was fading when I took this photo but you’re lucky you got a photo at all! I only remembered when I’d finished mine! Luckily Littlest Fig was still playing with his friend so his was untouched (albeit a bit melty!). A good pud and a bit of vegetably goodness thrown in!