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.
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
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)