One of my favourite things to do is sneak veggies into sweet treats. Carrots, zucchini and BEETS come to mind and thankfully I get to visit my mom right when her harvest is overflowing with all the goodness. I made these here muffins with my mom’s beets and IF you have never tried making sweet treats with this controversial root veggie, I would HIGHLY recommend.
Controversial may be a bit harsh but I can bet that you, dear reader, know at least 2-3 people that don’t care about them, maybe even in your inner circle, BUT don’t let this stop you from making them. I would keep the secret to yourself and tell them later.
Beets take TIME to cook. I trimmed the edges of the beets, rinsed the dirt off and wrapped them in foil. I popped them in the oven at 400d for 1 hour. Now the cook-time will obviously depend on the size of your beets so fork test them after 1 hour. Once the fork tender, remove them from the oven and wait until they are cool enough to handle. Pop them into a food processor and process until smooth. If there is still texture, that is okay too. If you have leftovers, pop them into a smoothie or make some hummus.
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