Beets

Beet and Black Raspberry Brownies

Ingredients:

Oil for greasing the baking pan.

4 Oz unsweetened chocolate

8 Tablespoons butter at room temp.

4 small, trimmed beets, cooked, peeled, pureed.

¾ cup black raspberry jam

2 large eggs

¼ tsp. salt

1 1/2 cups sugar

1 tsp. vanilla extract

1 cup all-purpose flour

½ cup chocolate sour cream topping (see below)

Directions:

1. Preheat oven to 350 degrees F. Lightly grease a 13 X 9 baking pan.

2. Place the chocolate and butter in a saucepan or microwave bowl and heat until melted. Add the beets and ¼ cup of the jam and whisk to smooth. Set aside.

3. Crack the eggs into a large bowl, add the salt, and beat until foamy. Add the sugar and vanilla and whisk until blended. Whisk in the chocolate beet mixture, add the flour, and continue whisking until blended into a batter. Pour the batter into the baking pan.

4. Gently melt the remaining ½ cup jam without boiling it and drizzle over the top of the batter. Use a knife to make a swirled pattern, lightly cutting through the batter. Bake for 25 to 30 minutes, or until a knife inserted in the center comes out almost clean.

5. Prepare the topping

6. Remove and cool the brownies. Spread the chocolate topping over the top. Cut into squares and serve at room temperature. Will keep, wrapped in foil, in the refrigerator for up to 5 days.

Chocolate sour cream topping

5 oz semisweet chocolate, melted.

1/3 cup sour cream

1 tsp. vanilla extract

Combine all ingredients in a small bowl and whisk to smooth. Use right away.

Beet Greens

Beets greens contain large amounts of vitamins K and A, along with large amounts of antioxidants beta Carotene and Lutein

They are directly related to Swiss Chard and therefore have many of the same nutrient qualities.

While this recipe calls for discarding the stems, if you want you can use them too if they aren't too woody. Just cut them into 1-inch segments and add them to the onions after the onions have been cooking for a minute.

• 1 pound beet greens

• 1 strip of thick cut bacon, chopped (or a tablespoon of bacon fat)

• 1/4 cup chopped onion

• 1 large garlic clove, minced

• 3/4 cup of water

• 1 Tbsp granulated sugar

• 1/4 teaspoon crushed red pepper flakes

• 1/6 cup of cider vinegar

1 Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.

2 In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat). Add onions, cook over medium heat 5 to 7 minutes, stirring occasionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil. 

3 Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)

Serves 4.