1. Heat oven to 400 F. Grease an 11-by-15-by-1-inch sheet pan. 2. Wrap beets in foil and cook for about 40 minutes or until tender. Let cool then peel and puree in a food processor. 3. Mix oil, sugar ...

• 1 (15 1/2-ounce) jar Aunt Nellie's Harvard Beets, undrained • 1/2 cup butter, softened • 1 1/4 cups granulated sugar • 2 large eggs • 2 1/4 cups all-purpose flour • 1 1/2 teaspoons ground allspice • ...

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You won't taste the pureed beets, but they make this cake extra moist and fudgy, even with the addition of whole-grain spelt flour. The beets also play up the cake's full-bodied, not-too-sweet flavor.

Beetroot is a tricksy piece of produce. It's one of those love it or hate it vegetables thanks to its sweet, almost earthy flavour and strongly pigmented flesh. We might associate beetroot with the ...

When it comes to vegetables in a cake, top of mind are carrots and zucchini. With Mother’s Day this weekend, I thought it an opportune time to share a recipe that can be baked in a cake pan or a loaf ...

Earthy-sweet beet purée gives this gluten-free chocolate cake a red velvet hue but also lends so much buttery moistness that you'd never guess the cake is dairy-free as well.