Voice Recognition

Recipe of the Month

Beet Brownies

Beet Brownies
2-3 medium size cooked and pureed beets, to equal 1 cup
½ cup unsalted butter (1 stick), melted
1 cup sugar
1 tsp. vanilla extract
2 large eggs
½ cup Bob’s Red Mill Gluten Free All Purpose Flour or  All-Purpose Wheat Flour
1/3 cup Unsweetened Cocoa Powder (I like Ghiardelli brand)
2 tablespoons strong black coffee (optional)
½ cup chocolate chips

1. Preheat oven to 350F  Grease an 8 x 8? pan.  Set aside.
2. Combine butter and sugar.  Add eggs, vanilla, coffee, and beets.
3. Whisk dry ingredients.  Flour and cocoa powder.  Fold in beet mixture, add chocolate chips. 
4. Pour into prepared pan.  Bake 30 minutes or until toothpick in center comes out clean.  Cool completely before cutting.

(Source: Early Morning Farm)

Beet Chips

Beet Chips
12 beets red, golden, or mixed
1/2 cup olive oil
2 teaspoon celery salt or sea salt

1. Preheat the oven to 300 degrees F, and line several baking sheets with parchment paper. Scrub the beets well with a veggie brush and cut off the tops.
2. Use a mandolin slicer to slice the beets paper thin (1/16-inch). When the beet slices are this thin, there is no need to peel them first. Hold the root end while dragging the beets across the mandolin and watch your fingertips closely.
3. Place the beet slices in a large bowl and pour the oil and salt over the top. Toss well. (If using red and golden beets, place in separate bowls and divide the oil and salt evenly.) Ready for the secret step? Now let the beets sit in the oil and salt until they release their natural juices, about 15-20 minutes. This is what allows them to retain a better shape and color.
4. Toss the beets again, then drain off the liquid. Lay the slices out in a single layer on the prepared baking sheets. Bake for 45-60 minutes until crisp, but not brown. Test after 45 minutes and only bake longer if necessary. Remove the beet chips from the oven and cool completely before storing in an air-tight container.

(Source: A Spicy Perspective)
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