Fresh Fridays: Beets

11.25.16

I’ve been wanting to use beets in a dessert for a while.  Because it’s weird.  And it’s stupid Black Friday so that’s weird. I think Black Friday is ridiculous and I can’t imagine camping out for a TV, it’s beyond me.  So you know what else it a little beyond me? Beets! In dessert! So I’ll try and at least understand one of them.  I even used beets two ways!  The conclusion?  While there is a little sweetness added to these desserts via the beets, I think the advantage is either a bold natural color in your dessert, or getting in some vitamins (especially for veggie haters) into what basically tastes like normal chocolate.  I made homemade Oreos and pudding.  I wasn’t mad at them.

After all the pies and tarts from yesterday, maybe you need a chocolate break? After coming home from work in the afternoon my husband and I made an epic Thanksgiving dinner for two.  And I have to pat ourselves on the back a little, because it turned out just perfectly! I brined turkey for the first time overnight and it was amazing, we made collard greens with bacon, mashed potatoes, glazed carrots, but the star of our dinner had to have been the sausage stuffing I made.  It was out of control.  And even though it has nothing to do with beets, I have to let you in on what made everything so successful. While roasting the turkey, I added chicken stock to the pan, along with some chopped onions and garlic.  As the turkey cooked, I removed some of that  stock to pour over the stuffing before baking it.  That gave the stuffing even more flavor.  Then when the turkey was done, I used the rest of the chicken stock to make a quick 5 minute gravy.  The flavors in the stock by then were so rich it made everything delicious. So you want perfect stuffing next year? Hot Italian sausage, bread, sautéed onions and carrots (cooked in the leftover fat from the sausage), fresh sage, parsley, oregano, salt and pepper.  It was unreal.  I’ve never been more excited for leftovers! We ate a ton of food, I made a cranberry curd tart, and we watched Indiana Jones and the Last Crusade (the best one). It was exactly the night I was looking forward to.

Ok, back to beets!!!!!

Basic Beet Roasting Instructions:

• Line a 9×9 roasting pan with foil

• Preheat oven to 450 degrees

• Scrub 3-5 beets to remove dirt, but not too hard to remove skin

• Cut stems down, but leave around 2 inches of stem, do not cut roots

• Cover beets with foil over top of pan and roast for about 45 minutes

• At 45 minutes carefully remove pan, remove top foil sheet and stick a skewer or fork into skin of one of beets, it should easily go into the beet when done

• Allow to cool to a point of being able to handle easily

• Slice off stem and root of each beet

• Peel off skin

• Add beets to food processor, begin with about 4 tbsp of water, pulse to puree, adding more water if needed to smooth out

• Extra puree can be stored in an airtight container in the fridge

Instructions found on Tori Avey

I was blown away by the color the beets added to the frosting.  I don’t love adding tons of shortening to a recipe, it’s lard, it’s a little icky, but sometimes you need some goddamn shortening. And for the Oreo-like cream texture in the center of these cookies, it requires shortening. After what you ate yesterday, just eat the shortening.

I love the rich mauve color of this pudding.  Also, don’t forget to sift your cocoa powder!! I was lazy and had to work extra hard to break up the cocoa powder in the pudding because I didn’t sift.  Dummy.  My bad.

Enjoy your chocolate break! Go make a leftover Thanksgiving sandwich and move your belt out a notch.

Beet Oreos

Ingredients

For the Chocolate Cookies

• 1 1/4 cups flour
• 1/2 cup cocoa powder, sifted
• 1 tsp baking soda
• 1/4 tsp salt
• 1 1/2 cups sugar
• 10 Tbsp unsalted butter, softened
• 1 egg

For the Filling

• 1/4 cup unsalted butter, softened
• 1/4 cup shortening
• 2 cup confectioners sugar
• 2 tsp vanilla extract
• 1/3 cup beet puree

Instructions

For the Cookies

• Preheat oven to 375 and line two baking sheets with parchment paper
• Whisk together flour, cocoa, baking soda, baking powder and salt
• Cream together butter and sugar in mixing bowl of stand up mixer on medium-high
• Add in egg, then dry ingredients 1/2 cup at a time and allow to come together
• Scoop about 11/2 tsp sized balls of dough and with fingers dipped in cocoa powder, flatten out to be a thin disc
• Continue until all batter is used
• Bake for about 9 minutes, let them cool, they will crisp up as they set

For the Filling

• In a stand up mixer on medium speed beat together butter and shortening
• Add in beet puree and vanilla and allow to combine
• Add in sugar and mix to create a thick consistency
• Spread on top of chocolate cookie and place a second cookie on top to make a sandwich
• They can be stored in an airtight container for up to three days

P.S.

*This batter turned out really sticky for me, I’d like to try again and see if I can make it firmer

Adapted from Smitten Kitchen

Chocolate Beet Pudding

Ingredients

• 2 cups whole milk
• 1/2 cup sugar
• 1/3 cup cocoa powder, sifted
• 4 tsp cornstarch
• 3 egg yolks
• 2 tsp vanilla extract
• 4 Tbsp beet puree
• 1/4 tsp salt

Instructions

• In a medium bowl, whisk together 1/2 cup milk, cornstarch, yolks, vanilla, beet puree and salt, set aside
• In a medium saucepan, whisk together remaining 1 1/2 cups of milk, sugar, and cocoa powder over medium heat until it comes to a light simmer
• Remove from heat and slowly whisk into the beet mixture until smooth
• Pour all of it back in the sauce pan and, whisking frequently over medium-high heat bring to a boil
• Turn heat down to low and whisk for another 3-4 minutes until thickened and smooth
• Pour into a bowl, or smaller serving cups, cover with plastic wrap touching the top to prevent a skin, and chill for 4 hours, but preferably overnight

Adapted from Tyler Florence on the Food Network