Friday, February 28, 2014

Magical Beets



There are times when nothing seems to make sense, we can't explain the scenarios happening in our life.We fail to foresee anything positive in the mundane mess existing in our lives. I always look back on scenarios like this and nod in agreement for they always make sense when you look back at them.  






I am a huge Roald Dahl fan and so is the little guy. Just as Mr.Dahl says it " You should never doubt something that no one is sure of, The greatest secrets are always hidden in the most unlikely places and those who don't believe in magic will never find it" Don't doubt or question the scenarios that seem unfair-you never know what they will lead to.




The little guy had somewhat similar opinion on Beet Root. He never tried it but had his own doubts and was determined that he will not like it. I decided I waited long enough for him to come around and I have to improvise extensively and  just did that. 





We decided to bake with the beet root. He looked at me in disbelief and I reminded him one more time " Never doubt something that you are not sure of". You don't know how it tastes, so don't doubt it until you taste it. With the new found positive energy oozing all over our kitchen we went about the task of discovering the beauty and magic of beet root. 







Our ingredients were - 

3 small beets peeled and steamed for about 30  minutes 

1 cup of  baby carrots steamed 

1/2 cup of Ricotta cheese

1/4 cup sugar 

6 tsp milk. 

I purred all this and added it to the cake batter. You can add more milk if its too thick. Be careful not to add too much milk, it can make the puree watery.


For the Cake batter - 

1 cup of flour 

1 egg 

1/2 cup of sugar 

1/2 stick of unsalted butter 

Beat the butter and sugar until creamy, add the egg and blend  until the mixture is smooth. 
Add the flour slowly, while stirring with the blender. 

Finally add the beet root puree and mix all the ingredients together. 

Pre-heat the oven to 360 degrees Fahrenheit. 

Add the cake and beet root batter to a greased pan - I used my min muffin tin. 

Bake at 360 for 10-12 minutes (This time is for the mini muffin tin, depending on the size of the pan it may vary)

Let them cool completely and enjoy the magic. 


They were magical, soft and creamy. He had no doubts at the end of it. He would eat the beets in a heart beat.