Beet that!

I’ve always been a fan of the colour pink, so it’s not the biggest surprise that I like beetroot. It’s not a ‘bit pink’ like a radish or rhubarb, instead it’s SO pink that it’ll dye your plate, your mashed potato and your clothes (watch those beetroot juice splashes). The only problem with a bit of beetroot-lovin’, is that not everyone at Three Small Apples HQ is as big a fan as I am and there are usually 3 or 4 beetroots in a packet. What to do with the uneaten beetroot? Yeah, you could roast them, add them to salads, stick them in pasta. I didn’t do any of that. Instead, I put them in a cake. A CHOCOLATE cake.

Doesn’t it scare you when you’ve got to add oil to a cake instead of butter? It does the same job, and you don’t notice it in the cake but it’s just the thought. Oil. Mmm…(!)

Proof that I really did put the beetroot into the cake.

Red tinge?

Topped with some chocolate icing and complimented with some sugar flours.

And the verdict? Chocolatey with a hint of super food. So chocolatey that even Mr Three Small Apples couldn’t complain. Beetroot? What beetroot.