Every time I find myself at a salad bar, there is always that tub of red, gelatinous circles that are supposed to represent beets. To me they look much more like sliced cranberry sauce. In fact, I think it would be safe to say that the majority of Americans associate beets with this image: (cue generic slasher film soundtrack)
They are also incredibly beneficial for maintaining a healthy diet, high in complex sugars, rich in anti-oxidents, and low in calories! whooaa-ho! oh, AND they contain powerful nutrients that have been proven to help protect against birth defects, heart disease, and colon cancer.
Ok, sorry maybe I am a little too enthusiastic about these beets, but I’m telling you the first time I saw those bullseye ones I thought I was having some kind of drug-induced flashback. Crazy what kind of edible-art nature can produce huh?
And just because I am nice, I’ll add in a delish recipe that I found that will appeal to even the pickiest eater. CAKE!…..beet cake. It may not be the most low-cal recipe but it’s a nice way to transition beets into your diet. Yes?
If you like carrot cake, then you’ll love this unusual dessert. The batter is bright red but bakes to a golden brown. You may want to wear an apron while grating the beets because they tend to splatter.
18 servings (serving size: 1 piece)
- 1 pound beets (about 2 medium)
- Cooking spray
- 2/3 cup granulated sugar
- 2/3 cup packed dark brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup 1% low-fat milk
- 2 teaspoons grated orange rind
- 1 teaspoon vanilla extract
- 1 (8-ounce) block 1/3-less-fat cream cheese, chilled
- 3 cups sifted powdered sugar
- 2 tablespoons finely chopped walnuts, toasted
Preheat oven to 350°.
To prepare cake, peel beets using a vegetable peeler. Grate beets, using the large holes of a grater, to measure 2 cups.
Coat 2 (9-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray.
Combine the granulated sugar, brown sugar, oil, and eggs in a large bowl; beat with a mixer at medium speed until well-blended. Add beets; beat well. Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl, stirring well with a whisk. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles.
Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Carefully peel off wax paper, and cool cake completely on wire racks.
To prepare frosting, beat orange rind, vanilla, and cream cheese with a mixer at high speed until fluffy. Add the powdered sugar; beat at low speed just until blended (do not overbeat).
Place 1 cake layer on a plate; spread with 1/2 cup frosting; top with remaining cake layer. Spread remaining frosting over top and sides of cake. Sprinkle nuts over top of cake. Store cake loosely covered in refrigerator.