Chocolate Beetroot Cake

1. 1

   Cook a bunch of fresh unpeeled beetroot by simmering for 1 hour. Or if you have a pressure cooker, cook for 20 minutes.

2. 2

   Drain, peel, and puree beetroot in a food processor to provide 11/2 cups of pureed beetroot.

3. 3

   Preheat the oven to 180C/356f. Lightly oil and flour a 25 cm circular cake tin.

4. 4

   Place flour, sugar, cocoa, and baking powder in a large bowl, and mix thoroughly. Add the chopped nuts.

5. 5

   In another bowl, mix oil, eggs and beetroot. Fold into the dry ingredients.

6. 6

   Place in cake tin and bake in the oven for 50-60 minutes. Turn out onto rack and cool.

* Per serving · 4 servings · Values may vary.

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