Beets are romantic, right? Red. Sweet. One of the world’s most nutritious foods. What says, “I Love You”, more than a beet?
I think beet cake is especially suitable for my Valentine, a man crazy about root vegetables. The guy eats half a pound of raw carrots a day. His eyes light up when he spots parsnips in the produce aisle. He speaks in loving tones about sweet potatoes, yams and rutabagas. Even turnips make him misty-eyed. Thanksgiving dinner at our house is a veritable symphony of things that grow in the dirt. So, a chocolate beet cake? Yeah, baby.
But how does it taste, you ask?? I’m not going to lie to you. This is not a sugary, rich, death-by-chocolate kind of cake. This is a delicately sweet, moist, fudgy, life-by-chocolate kind of cake. It doesn’t leave me craving sugar and I don’t miss the rich frosting it doesn’t have. And it’s pretty, like an au natural Red Velvet cake.
As someone who has made and eaten her share of decadent cakes full of butter and sugar, I can tell you I was very happy with this hippie-sounding beet cake. In fact, I’ve eaten two of them in the the last two weeks. I especially liked it cold from the fridge
for breakfast any time of day….