I saw this recipe in last week's Ottawa Citizen and figured I'd give it a try.
Richard gladly dug up the remnants of the beets from his garden. I chose the largest ones because I thought they'd be easier to peel
Well, they weren't that easy to peel! Thankfully, I only needed 2 cups or about 2 large beets.
The food processor did all the work grating them. Lots of noise and banging around but it worked.
As per the directions, in one bowl I mixed together the dry ingredients featuring spices like ginger and cinnamon.
And whipped up the wet ingredients like eggs, oil and vanilla with brown and white sugar.
Then I added the beet mixture alternating with milk.
Ooh wee! Is that ever a red batter.
And here it is. Still looks pretty red, eh?
But sadly once baked, it seemed to lose a lot of that gorgeous red colour. Wonder what the heck happened to it?