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Beetroot traybake

This came out lovely and pink! I made this for the Green Light & Riverside Festival, and lots of people liked it, so here’s the recipe.

My family are not very keen on beetroot, but this is one way of getting them interested. The other way they’ll eat it is in a grated salad: apple and a combination of carrot, celeriac and Jerusalem artichokes, with some apple juice or dressing. I also like it in a salad with quinoa, lettuce, goat’s cheese and sprouted seeds, but I’m on my own with that one.

Vegetarian, vegan friendly


200 gr sugar
200 gr butter/margarine
3 eggs/3 tsp ground linseed mixed with 180ml (3/4 cup) of apple sauce and 3 tbs water
10 cardamom pods
75 gr hazelnuts (or replace with 50 gr extra flour)
125 gr white flour
100 gr wholemeal buckwheat flour (or whole wheat)
2 tsp baking powder
175 gr grated raw beetroot
50­-100 ml milk of apple juice


  1. Cream butter and sugar.
  2. Beat eggs and add one by one, mixing well after each egg (or mix the ground linseed with the apple sauce and water, and beat into the butter mixture in two or three batches).
  3. Put the hazelnuts in a plastic bag and fold the end over but don’t seal it. Holding the folded end on the worktop, bash the bag – but not your fingers!­ with a rolling pin until all nuts are smashed, and add to the mixture.
  4. Crush the cardamom pods and discard the cases, then crush the seeds in a pestle and mortar, and add to the mix.
  5. Sieve the flours and baking powder together into the mixture in a few batches, mixing well after each addition. If it gets too thick add some milk or juice.
  6. Now mix in the beetroot: it will go nice and pink!
  7. Put into a greased baking tray of about 20 by 30 cm (8 by 11 inches) and bake at 180C for about 35 minutes until an inserted skewer comes out clean.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Beetroot traybake on plate