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Beet Cake

 

I follow Eve Kiltcher from Alaska The Last Frontier on the History Channel and with her winter storage beets she made a beet cake for her son’s birthday last year. She never posted the recipe so I went on a Pinterest hunt for one. What would we do without Pinterest?? Good ol’ Martha Stewart had the recipe!

Since I had a few leftover beets from last year’s garden I thought I would give this a try! I made this for Valentine’s Day for my sweet Cowboy. We may or may not have eaten the whole cake… I’ll never tell…

So if you’re wondering what to do with your beets that are in storage or just want to try this yummy moist cake. Here’s the recipe:

  • 4 medium beets
  • 2 eggs
  • 1 ½ cups of sugar
  • 1 ½ tsp baking soda
  • ¼ cup safflower oil
  • 2 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • Pinch of salt
  • ¾ cup warm water
  • 1 teaspoon vanilla
  1. Boil beets until tender. This took about 20-30 minutes. Drain beets and put beets in food processor. Blend until smooth.
  2. Preheat oven to 350 degrees. Mix flour, sugar, cocoa, salt, and baking soda in bowl. Whisk eggs, water, oil, vanilla and about 1 ¼ cup of beet puree.
  3. Spray 9 inch round cake pan with cooking spray. Pour batter into pan. Bake for about 40 minutes or until toothpick comes out clean when inserted into the middle of the cake. Let cool.

Since this has vegetables in it you can have two slices right??

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Radish Leaf Pesto

Growing radishes are one of the easiest and fastest growing vegetables you can grow in the garden and you can grow them all summer long! Not only do they have a flavorful root but their greens are really tasty too! I just thinned a row of diakon radishes and mind you I absolutely hate thinning! Call me crazy but I feel bad for the little roots that don’t get to grow up to be tasty little radishes.

Last week I used my radish greens to make a tasty pesto! Radish greens have a mild peppery flavor.

So do yourself a favor and try this recipe. You won’t be disappointed!

Radish Leaf Pesto

  • 2 Handfuls of radish greens
  • 2 cloves of fresh garlic
  • 1/4 cup of olive oil
  • 1/3 cup of shredded parmesan cheese
  • dash of salt and pepper

Remember to wash and dry greens. Remove stems and put everything in blender or food processor. Blend until creamy.

I put my pesto over grilled salmon, but this can be used in pasta, over a crostini, rubbed on a rack of lamb or stuffed in a chicken breast.

 

 

 

Happy Gardening and Bon Appetit!