Chocolate Beet Cake
Erin Jones
Melt then cool: 2 squares unsweetened chocolate. (I'm sure a chocolate bar would do just as well).
Combine:
15 oz can beets (drain, reserve juice; use blender to puree)
1 c. cooking oil (I used 3/4 c. oil, 1/3 c. beet juice)
1 1/2 c. sugar (less if chocolate is sweetened)
1/4 t. vanilla, salt
1 1/2 t. bkg soda
2 c. flour (or 1 c. potato starch, 1/2 c. tapioca starch, 1/2 c. white rice flour)3 eggs, beaten
Mix well with chocolate till smooth. Bake 350 degrees in loaf pan (30-40 min) or layers (25 min) or I think I used one biggish sheet pan (8x11ish),
Frosting: (chocolate would be good. Otherwise:)
Cook till thick, then cool: 1 1/2 Tbls. flour, 1/2 c. milk
Cream till light: 1/2 c. sugar, 1/2 c. softened butter, 1 tsp. vanilla
Combine with cooled flour mixture and beat only until no sugary grains. Frost and keep cold.
Roasted Root Vegetables
Erin Jones
Cut up (big cubes) all kinds of root veggies (whatever is available) - e.g. beets, turnips, rutabagas, carrots, butternut squash, potatoes, onion. Add whole garlic cloves. (or you could dice small before roasting)
Toss with olive oil and plenty of fresh rosemary if available. Salt and pepper to taste.
Bake in 400 degree oven in large pans (single layer if possible) for an hour, - till fork tender, turning frequently.
Beet and Apple SaladMore with Less Cookbook (submitted by Rita Blake)Serves: 6
Mix together: 2 c. cooked beets, diced 2 c. raw apple, diced 2 hard-boiled eggs, diced Add: 1/2 c. cooked salad dressing or mayonnaise 1/4 c. nuts Toss lightly. Serve on lettuce and garnish with chopped nuts and parsley.
