Having a vegetable box delivered every week feels good in lots of ways – it’s lovely to support a small local grower,try unusual varieties that the supermarkets don’t stock, to keep food miles to a minimum and to eat produce that is truly fresh.
It’s not the cheapest way to shop but it does spur me to make the very most of every part of the plant and to think outside the box when in comes to using up the stray beetroot that are still lurking by the end of the week, minimising food waste and having fun at the same time.
This recipe is hardly ground breaking but it is delicious and persuaded my somewhat reluctant family to try – and enjoy, this earthy, crimson veg.
- 100g dark chocolate (melted)
- 1 large beetroot grated – including the skin
- 200g butter at room temperature
- 200g sugar
- 3 eggs
- 200g plain flour
- 75g cocoa powder
- 1tsp vanilla extract
- 1tbsp honey
- pinch of salt
Oven heated to 180 degrees/ gas mark 4
Loaf tin(s) lined with baking parchment
Mix the flour, baking powder, cocoa and in a large bowl
Beat the butter and sugar until creamy, add the eggs and gently stir in the remaining ingredients including the melted chocolate until combined.
Pour into loaf tin lined with baking parchment and bake for 1 hour, cool for 5 minutes before turning out onto wire rack
Recipe from the wonderful Kew Gardens Children’s Cookbook: Plant, Cook ,Eat!
Thanks to Living Larder for the beetroot!