Root vegetables are essential. They comfort and sustain during dreary, water-logged, winter months. They've got a long shelf life, and they're full of vitamins and sugars. And they're in season now - they can be grown and enjoyed locally (Check Harvest Natural Foods for locally grown foods. They might have that something you didn't know you were looking for).
This beet cake is still a cake. It's not a well-balanced meal. But it is a comforting, hardy addition to a winter meal. Try this recipe with other root vegetables: carrot, parsnip, fennel. Add a half-teaspoon of nutmeg or cinnamon to the dry ingredients for extra flavor.
Combine all the ingredients and beat till combined and smooth. Adjust the consistency with liquid or sugar - it should be just pourable.
- adapted from Mark Bittman’s How to Cook Everything Vegetarian, 2007