Fresh beetroot? Pickle it? Throw it in a soup, a smoothie or a salad? It’s got limited options. I had heard of a ginger and beetroot chutney and this recipe confirms that ginger and beetroot go deliciously well together.
I have a great carrot cake recipe and decided to switch the carrots with beetroot and add in some stem ginger. Plus baking this in muffin cases makes the packed lunch fairy’s work a lot easier!
170gr brown sugar
110ml vegetable oil
190gr self raising flour
1tsp baking powder
200gr coarsely grated fresh beetroot
1inch piece of stem ginger (from a jar) finely chopped or 1/2 inch of fresh ginger grated
Preheat oven to 180o/c
1, Whisk the sugar, eggs, ginger and oil together for around 2-3 minutes until thick and pale.
2, Add in the flour and baking powder and mix until well combined.
3, Stir in the beetroot until just combined.
4, Spoon into a lined muffin tin and bake for 20-30minutes until browned and an inserted skewer comes out clean.
5, Wait until cool and then drizzle on glacé icing and top with ginger slices.