Recipe: Red Velvet Beet Cakes
A healthier treat to satisfy your sweet tooth
Red velvet beet cakes are Shahir’s answer to the challenge of making a totally satisfying dessert for his wife Mila that’s still as healthy as it can be. Aside from the fibre-fabulousness of beets and their other benefits (from being touted as detoxifying and anti-inflammatory to being a source of vitamin C), this recipe replaces some of the butter with extra-virgin olive oil.
- 2-3 large beets, washed, unpeeled, greens removed
- ¼ cup (½ stick) unsalted butter, softened
- ¼ cup extra virgin olive oil
- 1 tsp kosher salt
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup full fat sour cream
- ¾ cup all-purpose flour
- ¾ cup good quality cocoa powder
- ½ tsp baking powder
- ½ tsp baking soda
- Pomegranate seeds and Greek yogurt, or beet chips (recipe below), to garnish
Homemade Beet Chips:
- 3 medium sized beets
- 2 tsp extra virgin olive oil
- Salt to taste
Fill a medium pot with a lid with water and bring to a boil. Add the beets, cover and simmer until tender when pierced with a knife, about 35 minutes. Remove beets from boiling water and cool in an ice bath. Using a paring knife, trim off any stems and peel off skin. Puree in a mini chopper until smooth, and set aside — you will need 1 cup of beet puree for this recipe.
While beets are cooking, spray 6 7-oz ramekins with nonstick cooking spray. If baking cakes right away, preheat oven to 350F degrees.
In a large bowl, using a hand mixer or wooden spoon, cream together the butter, olive oil, salt and sugar. Beat in the eggs, mixing one in thoroughly before adding the second. Stir in beet puree, vanilla and sour cream. Place a fine mesh strainer over the bowl, and sift in the flour, cocoa powder, baking powder and baking soda. Fold the dry ingredients into the wet ingredients. Divide the batter evenly between prepared ramekins, about ¾ full. Bake in preheated oven on a sheet tray for 25-30 minutes, until an inserted skewer comes out clean. Serve warm with a dollop of Greek yogurt and beet chips.
Alternatively, wrap ramekins with plastic wrap and freeze. When ready to bake, remove cakes from the freezer and preheat oven to 325F degrees. Bake on a sheet tray until until an inserted skewer comes out clean, 35-40 minutes.
For Beet Chips:
Preheat oven to 350F degrees and place oven rack in centre of oven. Wash and peel raw beets. Thinly slice with a mandolin or knife.
Divide sliced beets between two trays and drizzle olive oil and a pinch of salt over beets. Toss to combine. Arrange beets in a single layer on tray and ensure they are not touching each other.
Bake for 15-20 minutes. Remove from oven and let cool.
Servings: Makes 6 cakes