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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. 
  4. Pour into prepared pan.  Bake 30 minutes or until toothpick in center comes out clean.  Cool completely before cutting.

(Source: Early Morning Farm)

Lemon-Herb Roasted Beets

Lemon-Herb Roasted Beets
1 ½ lbs beets
4 tsp olive or canola oil
2 Tbsp chopped fresh herbs or 2 tsp dried herbs
1 tsp grated lemon zest
½ tsp salt
¼ tsp black pepper
1 Tbsp lemon juice

  1. Preheat oven to 4500
  2. Trim and cut beets into 1-inch pieces.
  3. In a large bowl, combine oil, herbs, lemon zest, salt, and pepper. Add beets and toss to coat.
  4. Spread beets evenly on a baking sheet.
  5. Roast, stirring occasionally, until beets are tender (about 20-25 minutes). Remove from oven and toss with lemon juice. Serve warm. Yields 4 servings.

(Source: EatingWell)
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