Let’s kick of the year with one of my all-time favorites, beetroots. These fantastic versatile vegetables really bring great flavours to dishes with their unique earthy taste and the many different varieties brings great colour too.

So 2020 has been the longest year ever……. So let’s look forward to this new year and the opportunities it can bring and yes we probably have over indulged at Christmas and so we should, it is a time for feasting. But does that mean we cut out all treats for this month… nope…

Here is a compromise a yummy brownie but it contains beetroot


250g whole raw beetroot (2-3 medium beets)

50g butter, plus extra for the tin

100g of good quality chocolate (70% coco)

½ tsp vanilla extract

125g golden caster sugar

2 eggs

50g plain flour 15g cocoa powder



Boil the beetroots with skin on until tender, then strain from the pot and remove the skins, chop into small pieces. You might want to wear gloves for this as it can be quite messy.


Heat oven to 180C. Line & butter a small roasting tin. Roughly chop the chocolate and cut the butter and add into a blender with the warm beetroot. Blend until smooth, the warm beetroot will melt the chocolate and butter. Blend until it is a smooth paste and add the vanilla.


Put the sugar and eggs into a large bowl, beat until nice and creamy. Add the beetroot and chocolate mix into a separate bowl and then carfully fold in the egg and sugar mix, try not to mix to heavily so you don’t knock out the air. Sift in the flour and cocoa powder and  gently fold these in to make a smooth batter.


Pour into the prepared tin and bake for 25 mins or until risen all over, you still want it to have a slight wobble in the centre.  Cool completely in the tin, then cut into squares.