baking/cooking advice

[paperclippy]

We find ourselves overloaded with beets from our CSA. As of right now, we have two quarts of pickled beets in the fridge and at least three bunches of beets that haven't been cooked yet, plus we're getting more this weekend. We've already had borscht up to our eyeballs

Comments

[kushali]

You should be able to sub beets for zucchini in most things. I'd probably cook and skin them first unless they're smaller than golf balls. You may need to reduce the amount of sugar and adjust the amount of liquid. I'd start with 1/2 - 3/4 the amount of liquid and sugar and then taste the batter and adjust as needed.

A quick search for "Beet Cake" in Google yielded a lot of recipes, including some from Cooking Light and the Fat Free Vegan website. You might try some of those or compare the amounts of sugar and liquid to the amount that's currently in your recipe. This one in particular looked good: http://kidscooking.about.com/od/desserts/r/beet_cake.htm

[paperclippy]

Thanks for the info! It wouldn't have occurred to me to adjust the sugar and liquid.

It's the night for spam!

[quigonejinn]

I am ridiculously, ridiculously fond of roast beets. They're an efficient way to dispose of 'em around me because I, uh, love roast beets and can make piles disappear?

All I do is take the beets, cut them (or just leave inside their skin because I like eating the skins, too), toss with rosemary, kosher salt, and olive oil, then bake in an all-metal pan at 375 until I can smell them, and then I can't for five minutes after that.

[sillygoosegirl]

If you try the beet bread, do let us know how it turns out! We've got a bunch of beets we don't know what to do with either...