In the long cold dark Canadian winters root vegetables like beets sustain us and remind us of our summer gardens.
Beets are more than just a side vegetable they also add flavour and nutrition to many salads and desserts, like today's Brownie recipe. When there are leftover cooked beets we shredded them in our food processor in 2 cups containers for use in soups, salads or desserts.
- ¾ cup sugar
- ¼ teaspoon salt
- 2 cups flour
- 1/3 cups Coco powder
- 2/3 cup butter/margarine
- 1 ½ teaspoons vanilla
- 3 eggs
- 2 cups cooked and shredded beets
- 2 cups chocolate chips
- Preheat oven to 350 F
- Shift all dry ingredients together
- Beat together butter, eggs and vanilla
- Add the wet ingredients to the dry
- Add beets
- Add chocolate chips
- For thicker brownies spread the batter on an 8 x 8 baking dish lined with parchment paper
- We prefer thinner brownies so we spread our batter into a 9 X 12 pan lined with parchment paper
- Bake for 30 minutes or until a knife comes out clean when inserted.
- Remove from oven and sprinkle 1/4 cup of chocolate chips on top of brownie and spread as they melt.
From Our Table to Yours