(Extract from Nicola Graimes’s book Veggienomics)
Out of the many vegetables to choose from it may seem strange to pick beetroot, but its earthy, sweet flavour and vibrant magenta colour means it lends itself to so many savoury – and even sweet – dishes. Beetroot is a close relative of chard and spinach, so be sure not to waste the leaves, as they can be prepared and cooked in the same way. Nicola Graimes invites you to try beetroot in the traditional cup-shaped cakes.
Makes: 12 | Preparation time: 15 minutes | Cooking time: 25 minutes
Ingredients: sunflower oil, for greasing; 280g/10oz/21⁄4 cups plain flour; 1⁄2 tsp sea salt ; 2 tsp baking powder; 1⁄2 tsp bicarbonate of soda; 2 large eggs, lightly beaten; 300ml/101⁄2fl oz/scant 11⁄4 cups natural yogurt; 85g/3oz butter, melted ; 115g/4oz goats’ cheese, crumbled ; 225g/8oz cooked beetroot, coarsely grated; 2 tbsp pumpkin seeds
- Preheat the oven to 190°C/375°F/Gas 5. Lightly grease a 12-hole deep muffin tin with oil (or you could make 6 large muffins using large paper muffin cases).
- Sift together the flour, salt, baking powder and bicarbonate of soda into a mixing bowl.
- Mix together the eggs and yogurt and beat in the melted butter. Stir the dry ingredients into the wet ingredients, then gently fold in the goats’ cheese and beetroot until just combined. Spoon the mixture into the prepared muffin tin, sprinkle with the pumpkin seeds and bake for 20–25 minutes, or until risen and golden.
To experiment with more cooking techniques and ingredients, take a look at Veggienomics: Thrifty Vegetarian Cooking by Nicola Graimes.