here is a little piece I wrote for Style Blueprint about Easter crafts and cooking.
The article includes creative ways that you can use the stems, leaves and roots of beets, my favorite being a beet upside down cake. I know it's sounds a little funny, but beets are very high in natural sugar and you'll be surprised at how good they are in a dessert. The butter and sugar from the bottom of the pan mingle with the beets to form a sunset colored syrup that slowly drips down into the cake, which is airy and moist with the aroma of orange oil. It's a light and delicately sweet way to end any Easter lunch.
Style Blueprint to read the rest of the article!
3T unsalted butter
1/4 cup brown sugar
thinly sliced, cooked beets (skins removed)
4 large eggs, separated
1/2 cup brown sugar
2 teaspoons orange zest
1 1/4 cups almond flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
Preheat oven to 350.
Melt butter in an 8" cake pan, swirling it around to coat the sides. Sprinkle 1/4 cup brown sugar on the bottom and layer with beets. Cream together egg yolks, sugar and orange zest. Mix in almond flour, salt and baking soda. In a separate bowl, beat egg whites until foamy and doubled in size, but not until stiff peaks form. Fold egg whites into the rest of the batter and pour into the pan. Bake for 30-35 minutes or until the top is golden and a toothpick comes out clean. Let the cake rest for 5 minutes before carefully turning it out on to a serving plate.
Store in the refrigerator, but serve at room temp.