Tuesday, March 22, 2016

The Beet Goes On

It's official: beets are a hit at RES....well, beet brownies are! Our students tasted these brownies made with local beets from Jericho Settlers Farm today and the overwhelming majority gave them a thumbs up! Tomorrow we'll test them out at CHMS and see how they stack up. Check out the recipe below and stay tuned for next month's harvest: carrots!



























Recipe:

Ingredients
  • 2 medium beets, roasted, peeled and rough chopped*
  • 8 ounces (2 sticks) unsalted butter
  • 8 ounces semi-sweet chocolate squares or chocolate chips (1 1/3 cup)
  • 2 Cups granulated sugar
  • 3 large eggs
  • 2 tsp. vanilla extract
  • 1 cup all-purpose flour [can substitute gluten-free all-purpose flour]
  • pinch of salt
  • 1 cup semi-sweet chocolate chips


Method


  • Pre-heat oven to 350 degrees. Spray a 9 x 13-inch pan with cooking spray.
  • Melt butter and 8 ounces of chocolate in a double-boiler [or a large stainless steel bowl set over a pan filled with 1-inch of simmering water] over low heat, stirring constantly. Set aside to cool slightly.
  • Place roasted beets and sugar together in food processor and puree. Add eggs and vanilla; blend well. Add the beet puree to the melted chocolate and then stir in the flour, salt, and chocolate chips by hand.
  • Pour batter into prepared pan and bake for 30-35 mins. or until a toothpick inserted in the center of the brownies comes out with dry crumbs, not wet batter. Remove from the oven and transfer to a cooling rack. 
  • Cut when cool. Store in airtight container. 
  • *To roast beets: Wash beets and trim off tops. Wrap each beet individually in aluminum foil. Place on a sheet pan and bake in a preheated 425 degree oven for 45-50 minutes until beets are tender when pierced with a fork. Allow to cool completely. Use a paring knife to peel the skin from the beets. 



Yield: Makes 24 brownies

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