Beet Torte with Dill and Sour Cream
This beet torte is a perfect combination of a fall beet dish, and cake! Try adding other herbs to the batter to get even more flavour. Feel free to adapt when necessary as these recipes are just guidelines. We are not professional chefs
• 1 cup all-purpose flour, plus extra for pan • 1 tsp baking powder • ½ tsp salt • 1 Tbsp sugar • 2 eggs at room temperature • ½ cup of butter, plus extra for
pan • 1 bunch dill, finely chopped • 1 bunch of red beets, peeled, cut into eighths, and roasted.
• ½ cup balsamic vinegar • 2 Tbsp maple syrup
• Sour cream • More chopped dill
1. Preheat the oven to 350 degrees F. Butter and flour the bottom of a circular 9- inch glass cake dish.
2. Clean the beets, peel them, cut them into eighths, and roast until cooked through but not mushy. Use a fork to test doneness. Once cooked remove from oven and let cool.
3. In a medium bowl combine, flour, baking powder, and salt. Set aside.
4. In a food processor, cream together butter and sugar. Add eggs, one at a time and blend. Mixture will look curdled.
5. Add desired herbs to mixture, then slowly add flour mixture until a batter forms.
6. Spread batter over cake pan and add beets on top in concentric circles until covered. Press beets in gently as you go.
7. Bake for 30 to 40 minutes or until the cake has risen and the edges looks golden brown.
8. While the cake is baking, prepare balsamic glaze. 3 Combine vinegar and maple syrup in a small saucepan, bring to a boil, then reduce to simmer. Let simmer for about 10 minutes or until glaze has reduced by about half. Remove from heat and let cool.
9. Remove the cake from the oven and let cool on a wire rack. When ready to serve, brush the beets with the glaze. Cut into wedges and garnish with a dollop of sour cream and more chopped dill.
Recipe From: Food and Drink
Photo credit: Catena Farm