Last night we had a potluck in celebration of Kelsey before she takes off for the summer.
It was a good gathering of people and lots of laughter and good food ensued. There was a wonderful quinoa salad from Sarah and Jeremy, a bean salad from Kelsey (with our dry beans from last year's garden!), a Van's original pasta salad from Jesse (who added lemon juice to make it her own), and Layna's famous "change-your-life" biscuits.
There was also a plethora of desserts, including Kevin's pecan pie, Megan's rhubarb pie, Rabi's gluten-free/dairy free chocolate chip cookies, and my chocolate beet cake. Below is the recipe:
Chocolate Beet Cake
4 oz. unsweetened chocolate
1 c. veggie oil
3 eggs
2 c. pureed cooked beets
1 Tbsp. vanilla
1 3/4 c. sugar
1 1/2 c. all-purpose flour
1/2 c. wheat pastry flour
2 tsp. baking soda
1/4 tsp. salt
powdered sugar
Peel and cook beets (I dice them and boil them until easily pierced with a fork). Puree in a food processor. Melt chocolate with 1/4 c. oil. Combine eggs and sugar and beat. Add 3/4 c. oil, chocolate mix, beets, and vanilla. Combine flour, baking soda, and salt. Add to egg mix. Pour into an oiled Bundt pan. Bake at 375 for about 45 minutes. Let cool on a wire rack for 30 minutes. Remove from pan and cool on rack. When cool, dust with powdered sugar.
Well, it's been fun. If you have the urge, please feel free to keep posting from time to time. But, in the meantime, happy eating!
