I get so excited whenever I can put vegetables in my desserts. Perhaps it makes me feel healthier and less guilty?!  I picked the beautiful beets this time.  They are sweet, colourful and very nutritious.  (My batter came out purple, which is my favourite colour!  Can’t “beet” that! ) You can make them into soup, salads, desserts, even their leaves are edible !  With their sweetness, I managed to use a little less sugar.  My son doesn’t normally like sweets, but he loves my brownies. He was a little skeptical when I told him I used beets. But after he had one, he said he couldn’t even taste them!  I guess that’s a success for me! My daughter?  No problem, she eats everything I make ! 

Makes about 16 squares 

• 200 g beet puree (about 2 -3 medium beets)
• 180 g all-purpose flour
• 1 teaspoon baking powder 
• 50 g unsweetened cocoa powder 
• 1/2 teaspoon salt 
• 2 eggs
• 180 g  granulated sugar 
• 2 teaspoons vanilla extract 
• 120 mL melted coconut oil 
• 180 g semi-sweet chocolate 

1. To prepare the beet puree, preheat oven to 375°F
2. Cut stems and roots off, leave skin on 
3. Wrap with aluminium foil and bake for about 60 minutes until fork tender 
4. Cool, peel skin off and puree using a blender or food processor 
5. To make the brownies, preheat oven to 350ºF
6. Melt chocolate in a heat proof bowl over a pot of simmering water, cool slightly 
7. Sift together flour, baking powder, cocoa powder and salt, set aside 
8. In a large mixing bowl , whisk together eggs and sugar until pale (you can use an electric mixer, I just hand-whisked mine)
9. Mix in vanilla extract, coconut oil and melted chocolate
10. Add flour mixture in 2 parts, mix until blended 
11. Add beet puree 
12. Bake in a square baking pan lined with parchment paper for about 30 minutes 
13. Cool completely before cutting 

I am so glad to be part of the The Canadian Food Creatives.  This month, our topic is “Fresh from the Garden”.  Be sure to check out the links below for other great recipes. They can also be found on social media using the hashtag #CDNFoodCreatives. Many thanks to Cassie Hendry at The Crumb Kitchen for hosting.

• Beef and Mushroom Lettuce Wraps by Food Mamma
• Caramelized Peaches with Coconut Whipped Cream and Crumble by Crumb Kitchen
• Easy Sheet Pan Oven-Roasted Root Vegetables by She Loves Biscotti
• Grilled Zucchini Greek Salad by Making Healthy Choices
• Healthy Peach Melba Smoothie Bowl by Flavour and Savour
• Mexican Bean Salsa by 365 Days of Easy Recipes
• Potatoes with Green Onion and Dill by Homemade & Yummy
• Roasted Beet Chocolate Brownies by Tiny Sweet Tooth
• Roasted Veggie Bocconcini Pasta Salad by Sugarlovespices
• Strawberry Mint Chickpea Salad by Healthy Life Redesign