In the kitchen…

… this week: beets. First, let me just say that beets are AMAZING. Not only are they incredibly nutritious, but they keep for months after harvest and are quite possibly the most versatile vegetable. We still have beets that were harvested last October in our refrigerator, a little less crisp but nonetheless edible. If you haven’t fallen in love with beets yet, this recipe will be your gateway!


Coconut Beet Brownies

1/4 c soft coconut oil

1/4 c butter, melted

3/4 c sugar (up it to 1 c if you’re big on sweet)

1 tsp. vanilla

2 eggs, beaten

3/4- 1 c finely grated beets, raw

1/4 c white flour

1/4 c coconut flour

1/3 c cocoa powder, unsweetened

1/4 tsp. salt

1/2 c chopped nuts (opt.)

– Cream oils and sugar. Stir in eggs, beets and vanilla. (For the beets, I use a cheese grater and followed with an immersion blender to chop them up fine. Simply grated works too.)  In a separate bowl, lightly whisk or sift together dry ingredients. Combine wet and dry ingredients and mix well.

Bake at 350 degrees F for 18-22 min. (until a knife comes out mostly clean.) Cool at least 10 minutes before slicing and serving.

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