Whether roasted whole or shaved, raw on atop a salad, they lend a natural sweetness that complements many meals.
However, taste is not the only reason to go “beet crazy”! According to studies printed in the American Heart Association journal Hypertension, drinking one cup of beetroot juice per day lowers blood pressure! Within one hour of drinking, beetroot juice boosts our internal production of nitric oxide, which relaxes blood vessels, thus lowering blood pressure.
Try this recipe, generously adapted from Marion Owen. Your guests will never guess the secret ingredient… BEETS!
- 1/4 cup butter
- 1/4 cup pumpkin puree
- 4 oz. unsweetened chocolate
- 4 eggs
- 1 cup brown sugar (packed)
- 1 cup applesauce
- 1 tsp vanilla
- 1 1/2 cup unbleached white flour
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 cup cooked beets
- 1/2 cup finely chopped almonds
- 1/2 cup wheat germ
- Melt butter, pumpkin puree, and chocolate over low heat. Set aside to cool.
- In a separate bowl, beat eggs until light in color and foamy. Add sugar and vanilla and continue beating until well creamed.
- Stir in chocolate mixture, followed by applesauce and beets.
- Sift together flour, salt, spices and baking powder and stir into creamed mixture.
- Fold in wheat germ and almonds.
- Turn into greased 9×13-inch pan and bake at 350 degrees for 30 to 40 minutes.
- Cool before cutting into squares.
The Oats Café serves fresh vegetable juices every day.
So stop by and get your juice fix before someone “beets you to it”!