Beets are a beautiful fall vegetable
We all really like beets around here and hardly ever eat them. Its really my fault because I don’t offer them as much as I could. I like to take baby beets and just roast them, Herman’s favorite is pickled beets. My grand mother cooked with beets much more than I remember too. This loaf recipe is hers. It’s one of my favorites for fall because you can taste all the traditional fall spices.
Beet Carrot Loaf
Makes 1 large or 3 individual sized loaves.
In a medium bowl, mix together.
1 tsp vanilla
3/4 cup oil
Hint: Use a cloth to grate the beets. The cloth will get stained but your fingers won’t and its safer to use a cloth if grating smaller beets.
In large bowl mix together:
1 tbsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 tsp cloves
1 tsp cinnamon
1/4 tsp allspice
3/4 cup grated carrots
3/4 cup grated beets
3/4 cup walnuts
Blend the wet ingredients into the dry and mix until just blended. Place in greased and floured or parchment lined loaf pan(s). Bake at 350 F for about an 1 hour for large loaf, or 20 – 25 min for small loaves.
Beet Cornmeal Muffins
I loathe corn but love corn meal muffins. Just sayin. The beets in this recipe add colour and an interesting sweet depth of flavor to your every day corn muffin.
This is a large recipe, it makes 18 big muffins.
In a large bowl add:
1 1/2 cup cornmeal
2 1/2 cups milk
Stir to blend and set aside to soften.
In a medium bowl mix blend together:
2 cups flour
2 tbsp baking powder
1 tsp salt
To the cornmeal mixture, add
1/2 cup oil and blend well.
Make a well in the dry ingredients pour the wet ingredients into the well and stir until just combined.
Pour batter into paper lined muffin tins until 2/3 full. Bake at 375 for about 20 min.
Pour the coffee and eat warm from the oven. I promise you will like baked beets.