The Move Nourish Believe website cleverly called these ‘heart beet’ brownies. Pretty cute, since these contain lovely beetroot and can be garnished with edible organic roses. Make these on Valentine’s Day as a guilt-free treat for your lover.
Best served immediately, however, they can be kept in the fridge for up to 3 days
Preheat oven to 180°C / 356°F.
Bring to boil in a saucepan large enough to comfortably hold the beetroot.
Add to pan and cook until tender, about 20 minutes.
Drain and leave to cool, about 30 minutes.
Wearing gloves, peel the outer skin.
Blend to a fine paste.
Transfer to a muslin-lined bowl. Wrap up the paste so it can be wrung.
Extract 30 g of juice and set aside. Reserve paste; you should have 320 g.
Beat on high until light and fluffy, about 3 minutes.
Fold in the beetroot mixture C.
Walnuts, roughly chopped
Fold into mixture D.
Transfer to 7.874" / 20 cm x 7.874" / 20 cm baking tin and bake for 25 minutes. The mixture should be still slightly gooey in the middle. Allow to cool.
Coconut oil, melted to liquid
Drizzle over brownies E.
Edible flowers, such as organic rose petals (optional)
We find these brownies are best served soon after being made. After a night in the fridge, the beetroot flavour is exaggerated and can be a little overwhelming. Be prepared: even when they are freshly baked, these brownies do not appeal to everybody’s taste.
Boil and peel the beets; store in the fridge until ready to use.