« Purple Velvet Torte aka Chocolate Beet Cake »

Now here’s a way to get your kids to eat their beets!

Purple Velvet Torte aka Chocolate Beet Cake  

2 ½ cups grated beets
1 cup agave
4 eggs
½ cup grapeseed oil or olive oil
1 tablespoon vanilla extract
½ teaspoon almond extract
½ cup cacao powder
½ teaspoon salt

In a medium saucepan, heat the beets and agave to a boil, then cover.  Reduce to a simmer and cook for 30 minutes, until beets are soft.  Transfer beet-agave mixture to a Cuisinart or Vitamix and puree on highest speed until smooth.  Blend in eggs, oil, vanilla, almond extract, cacao and salt until thoroughly incorporated.  Pour batter into a well greased 9 inch cake pan.  Bake at 350° for 30-35 minutes until a knife inserted into the center comes out clean.  Cool and serve.

Suggestion:  I also simmered a pint of strawberries on the stovetop to scoop on top of each slice!