Voice Recognition

Recipe of the Month

Beet Brownies

Beet Brownies
2-3 medium size cooked and pureed beets, to equal 1 cup
½ cup unsalted butter (1 stick), melted
1 cup sugar
1 tsp. vanilla extract
2 large eggs
½ cup Bob’s Red Mill Gluten Free All Purpose Flour or  All-Purpose Wheat Flour
1/3 cup Unsweetened Cocoa Powder
2 tablespoons strong black coffee (optional)
½ cup chocolate chips

  1. Preheat oven to 350F  Grease an 8 x 8″ pan.  Set aside.
  2. Combine butter and sugar.  Add eggs, vanilla, coffee, and beets.
  3. Whisk dry ingredients.  Flour and cocoa powder.  Fold in beet mixture, add chocolate chips.  Pour into prepared pan.  Bake 30 minutes or until toothpick in center comes out clean.  Cool completely before cutting.
(Source: Early Morning Farm)

Roasted Beets

Roasted Beets
4-5 beets
3 tablespoons olive oil
Kosher salt

  1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
  2. Wash the beets - scrub to wash the outside. Remove the stem and root end with a sharp knife. Use a vegetable peeler or paring knife to peel the beets. Slice the beets into 1/4″ thick rounds and place them in a small bowl.
  3. Drizzle the olive oil over the sliced beets and then toss to combine. Place the sliced beets in a single layer on your prepared baking sheet and sprinkle with kosher salt.
  4. Roast in the hot oven until the beets are fork tender, 15-20 minutes. Enjoy hot with additional salt to taste.

(Source: GMFTS)
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