Since my mother told me (ha ha!) that beetroot is healthy and delicious, I love to make them as a salad with mustard and onions.
The last time in the supermarket, I saw that they also have crunchy beetroot chips with low fat. I bought them and tasted them. I can’t say that I like the taste at the first time because it’s really a little bit sour but in my opinion, the idea works. It’s more natural, healthy and with lower fat than the normal crisps – and that’s a trend!
That’s why I also wanna taste the recipe of Fiona Grows Food!!!
I have a glut of beetroot at the moment from a bumper harvest at the weekend so I’m trying to find lots of different uses for it. Most people have only ever had the pickled type, in a jar, and while this is a lovely way to eat it, there’s a huge variety of ways you can cook it. I’ll be sharing a few ideas over the coming days for great ways to cook with this lovely, versatile crop.
Today, I give you, chocolate beetroot brownies, a yummy recipe for moist chocolate brownies and an unusual way to use up some fresh beetroot from the garden.
You will need
250 grams of dark chocolate, at least 70% cocoa, I used 75%
250 grams of butter
150 grams of self raising flour
250 grams of caster sugar
3 large eggs
A pinch of salt
40 grams of chopped mixed nuts
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