‘Beetroot brownies?!Yuk! Gross!’ ‘BEETROOT?! In a Brownie, why?!!’ All things I’ve been confronted with when starting to sell them
at my Riverside stall this month. I’ve had to give away a lot of free tasters to prove people wrong!! Yes, beetroot does have an earthy taste and a lot of
people first taste beetroot in pickled vac-packed form – no wonder they don’t like it. They’ve never really tasted REAL beetroot!!

There are lots of reasons to love beetroot (it’s packed with iron, for example) and it’s incredibly versatile – it can be served sweet or savoury, served roasted,
boiled or eaten raw. You can even use beetroot to dye clothes!!

Think about it – Who thought of putting carrot in a cake? How come that works? Remember the last time you ate carrot cake, did it taste of carrots
or is the carrot used for something else? Exactly, it doesn’t really taste of carrot, rather the carrot adds moisture, texture, natural sugars and makes
the ever so naughty dessert that little bit less naughty. Some might even claim that it’s one of their five a day! I’d of course
never claim that, unless I ate the whole thing 😉

So, going back to the beetroot, adding beetroot to brownies is amazing. The beetroot makes the brownie more sticky and gooey
It also means you use less sugar and, oh yeah, the beetroot gives the brownie an edge that will beat any other brownie hands down.
If you’re a bit wary about giving the brownies a bash in the kitchen, then perhaps pop down to the market and I might just give you a taster if
you charm me!