Tag Archives: beets

Beet Brownies

Now that it is beet season again, I’m more determined to if not like the darn things by themselves, to at least find ways of incorporating them into foods I do enjoy. And, of course, I enjoy chocolate. What food blogger doesn’t like chocolate, right?

Beet brownies aren’t a new thing, but that doesn’t mean I can’t be proud of them. Plus, these are gluten-free, so I know I can feed them to my friends without having to worry about dietary issues. I’ve found that garbanzo bean flour to be really reliable for me in the gluten-free department – it has worked well for cornbread, cookies, and now brownies. These did end up a little more cakey than I had expected, so if you like a more fudgey brownie, use a bit less flour.

beet brownie

You’ll notice that I included gram measurements for the chickpea flour and cocoa. This is due to differing scoop methods – I’ve been burned in the past with recipes that only list a cup measurement, so I have decided to be more precise when it comes to my flour measurements on posts. If you don’t have a kitchen scale, they are extremely affordable and perhaps the best tool you’ll add to your arsenal.

Beet Brownies
serves 15

250 g / 9 ounces beets
1 packet (2 tablets) Taza Mexican chocolate (or 3 ounces 70% chocolate)
1 stick (4 ounces) unsalted butter
3/4 cup (70 g) garbanzo bean flour
1/4 cup (30 g) cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup white sugar
2 large eggs
2 teaspoons vanilla

Trim long roots and greens from beets and clean off any dirt. Dice them into quarters (or smaller, depending on the size of your beets) and set in a pot of water to boil. Boil until easily pierced by a fork, approximately 30 minutes. Drain and let cool until they are comfortably handled.
Meanwhile, melt chocolate in the microwaves at 30-second intervals. Whisk until smooth and completely melted. Set aside. In another bowl, melt the butter in the microwave, and set aside.
Once the beets have cooled, the peels should slip off easily. Place peeled beets in blender or food processor and puree until smooth.
Preheat oven to 350 degrees and grease a 9×13 baking pan.
In a medium bowl, mix together flour, cocoa, baking powder, and salt, and set aside.
In a large bowl, whisk together beets, chocolate, and sugar. Beat in the eggs, and add the vanilla. Stir until smooth.
Add the flour mixture to the large bowl and stir until well-incorporated.
Pour into prepared pan and smooth the top.
Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Let cool as much as possible before cutting. Great the first day, better the second.

Local Box Meal Plan: June 6-10

Peaches – Caskey Orchards 
Blueberries – Berry Best
Sorrel OR Fennel – Tecolote Farm 
Yellow Onion – Gundermann Acres 
French Carrots – Gundermann Acres
Large Cucumbers – Acadian Family Farm
Valley Girl Tomatoes – Fruitful Hill Farm
Golden Cherry Tomatoes – Acadian Family Farm OR Tecolote Farm
New Potatoes – Gundermann Acres
Red Beet Bunch – Acadian Family Farm


Peach blueberry muffins – I might try subbing whole wheat flour for half of the white.

Carrot, fennel, and potato soup – I’ll use a whole fennel bulb and a whole onion, instead of the halves the recipe calls for. Because I’m hardcore like that.

Heirloom tomato sandwich – Layer sliced Valley Girl tomatoes, buffalo mozzarella, and basil on ciabatta spread with hummus. Delightful.

Chilled beet salad – One of my favorites. Roast or boil peeled beets till tender. Toss with your favorite salad greens, some crumbled goat cheese, walnuts, and balsamic vinaigrette.

Farro, avocado, cucumber, and cherry tomato salad – Unlike the previous salad, this could serve as a meal. Add chicken if you need some meat. Farro is also called spelt, and barley makes a nice substitute.

If you get sorrel, here’s a good list of sorrel recipes.

– Stephanie

Local Box Meal Plan: May 23-27

Peaches AND blackberries in the same box? I think it’s safe to say that summer has really arrived!

Peaches – Lund Produce
Blackberries – Wheeler Farm
Fiesta Beets – Tecolote Farm
White Onion – Gundermann Acres
Mixed Carrots – Lund Produce
Flat Leaf Parsley – Tecolote Farm
Corn – Acadian Family Farm
Radish Bunch – My Father’s Farm
Red & Green Basil – My Father’s Farm
Romaine Lettuce – Bar W


Peach-blackberry compote with basil syrup – An awesome summer dessert.

Corn and carrot salad with golden raisins – This is going to be a great side dish for something grilled.

Ginger chicken Romaine wraps – Add some sliced basil to these.

Chilled beet and onion salad – Add some sliced radishes to this to add a little bite.

– Stephanie

Grilled Root Veggies


This time of year always requires some creativity in the cooking department. We’re still getting a lot of winter produce, like beets and turnips, but it’s getting hot outside and I really try not to have the oven on for the long periods of time it takes to roast root vegetables like these. Sure, I could boil them, but I just feel like it leeches out a lot of the flavor.

So, what to do? I tested out a method of cooking root vegetables on the grill this weekend, and it worked like a charm. I didn’t heat up the kitchen on a day when the temperature outside was close to 90 degrees, the vegetables required minimal attention when cooking, and also picked up a little smokiness from the grill fire. I lined a grill wok with aluminum foil to cook the veggies, but you could also use a disposable aluminum pan, or even just a large foil packet. Either way, you get tender, flavorful winter vegetables that don’t require warming up your house on a hot day.

Grilled Root Veggies

2 large turnips, peeled and cut into a 1-inch dice
1 lb beets, peeled and cut into a 1-inch dice
4 small carrots, cut into 1-inch pieces
1 large onion, cut into a 1-inch dice
4 tbsp olive oil
2 tsp dried thyme (or 1 tbsp fresh, chopped thyme)
Salt and pepper to taste (I used 1 tsp salt and 1/2 tsp pepper)

Preheat grill to medium-high (400 degrees).

Line a grill wok with foil and coat with cooking spray. Add veggies, and toss with oil and seasonings to coat. Cover with another piece of foil. Place the wok on the grill and cook for 45 minutes, stirring every 15 minutes, until veggies are tender.

– Stephanie

Local Box Meal Plan: May 9-13

Have y’all seen Yummly yet? It’s a database that searches all (or at least most) recipes online. You can sort by a ton of factors, including ingredients, tastes (sweet, salty, etc.), food allergies, diets, and so on. It’s the best database of its kind that I’ve come across. Check it out if you get a chance – I came up with most of the recipes in today’s meal plan using that site.

Yellow Beans – Animal Farm
Kale – Green Collar
Carrots – Acadian Family Farm
Red Beets – Massey Farm
Purple Top Turnips – Gundermann Acres
Watermelon Radish- Tecolote Farm
Radicchio – Tecolote Farm
Red Leaf Lettuce – Acadian Family Farm
Spring Onions – Bar W Ranch & Farm
Garlic – Fruitful Hill Farm


Portuguese kale-carrot soup–This version calls for soy chorizo, but sub the real thing (the Spanish smoked kind) if you wish.

Sweet and sour beets

Radish and pine nut salad – An easy, but not boring, salad.

Grilled sausage with potatoes and beans – A great grill recipe. Use your yellow beans in place of the green ones.

Grilled radicchio – I posted something similar to this recipe last year, but it bears repeating as a reminder to you. This is one of the most awesome ways to prepare radicchio (and romaine and endive, for that matter). Don’t knock grilled lettuce till you try it.

– Stephanie