Beets aren't just for salads anymore. These highly nutritious root vegetables can be found on dessert menus nationwide and are popping up on baking blogs right and left. Why? Well, let me show you.
Beets add moisture to baked goods without the addition of oil or butter, and they also add a natural sweetness. Win, win!
They're most commonly used in chocolate desserts because they add moisture, yet the cocoa powder and chocolate mask any possible subtle earthy flavor. Essentially, when baking with beets, you're adding antioxidants and nutrients to each recipe without sacrificing taste or texture. A new approach to baked goods, a new recipe, a new year.
Try a Recipe:
• Chocolate Beet Cake with Beet Cream Cheese - Joy the Baker
• Chocolate and Roasted Beet Pudding Cakes - Cannelle et Vanille
• Dark Velvet Beet Cookies - Momtastic
• Chocolate Beet Cupcakes with Maple Cream Cheese Frosting - Simple Bites
• Dark Chocolate Beet Brownies - Sacramento Magazine
Related: Velvety Beet and Cocoa Cake
(Image: Joy the Baker)
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My brother tried out a recipe once for a vegan version of red velvet using beets and cocoa powder. It definitely had potential.
The first beet chocolate cake recipe I ever saw was on David Lebovitz blog. I made it and it was really good! It had an earthy flavor that paired well with the chocolate. I also saw on this moth's issue of Food and Wine a beet cake with bourbon creme anglaise that I really want to try.
I'm a super lazy baker so I cut corners. I recently got super red cupcakes by adding pureed beets to a box of cake mix. The result was deep crimson, sweet, deep cupcakes that I will definitely make again! http://hotspicyandskinny.com/2013/02/11/valentines-day-beet-cupcakes-5-points/