250g well-drained, cooked beetroots
1/2 teaspoon vanilla extract
300g caster suger
250 ml vegetable oil
225g plain flour
1 1/2 teaspoons bicarbonate of soda
1/4 teaspoon salt
6 tablespoons unsweetened cocoa powder
Preheat oven to 180c/gas 4. Grease and flour a 20x30cm (9x13in) or similar sized baking tin.
In a large bowl, puree the beetroots, add the eggs, vanilla, oil and sugar, and combine all together. ( mix with an electric mixer on a low speed until well combined).
In a separate bowl, mix together the flour, bicarb of soda, salt and cocoa. Add to he creamed mixture, beating well together. Pour the batter into prepared tin.
Bake for 25 – 30 minutes. (This recipe also makes cupcakes – bake for less time, about 15 – 20 mins)