Beet Tea Bread

By aargersi
February 22, 2010
20 Comments


Author Notes: OK my original intention was to name this Red Bread. I thought I would make a sweet bread with beets and it would be earthy and solid and, well, RED. Instead this bread came out a spiced color, and the texture is light and almost cake like ... I am completely mystified by it, but I can say it's delicious! Enjoying it with a cup of lemon ginger tea while I type!aargersi

Serves: 8

Ingredients

  • 1 stick margarine or 1/2 c shortening. I have tried this with butter and it just didn't work, maybe that's just me?
  • 1/2 cup sugar
  • 2 large eggs
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 large red beet
  • 1/2 cup chopped candied ginger

Directions

  1. Get out the margarine and the eggs and let them come to room temp. Preheat the oven to 350. Spray a pyrex loaf pan with baking no-stick.
  2. Peel the beet and shred it - this is easiest with the grater plate in your food precessor of you have one. This should yield about 2 cups of shredded beet.
  3. Beat the margarine and sugar together until very smooth. Add the eggs and beat those until it is smooth again, scraping the sides of the bowl as needed. Switch your speed to low and mix in the dry ingredients until the batter is smooth and uniform in texture.
  4. Slowly mix in the ginger and the beet until it's evenly distributed and RED.
  5. Scrape the batter into the loaf pan and bake for an hour, until a toothpick comes out clean. Allow to cool for a few minutes then turn it out of the pan.
  6. Slice the bread, wonder where the RED went, shrug your shoulders, and enjoy with tea, or coffee, or whatever you like!!!!

More Great Recipes:
Bread|Vegetable|Thanksgiving|Winter|Christmas|Mother's Day|Father's Day|Spring|Summer|Fall|Vegetarian|Dessert

Reviews (20) Questions (0)

20 Comments

Franca March 17, 2016
Hi, could I replace the shortening with coconut oil and the AP flour with a whole grain one?
 
Author Comment
aargersi March 17, 2016
I think so!
 
Jara November 6, 2014
Has anyone tried this with cooked beets? When I make chocolate beet cupcakes I always use cooked beets and I am leery of using them raw in this recipe.
 
Author Comment
aargersi November 6, 2014
Hi Jara! I used raw beets when I made it but I think cooked would be fine, too!
 
fiveandspice September 23, 2011
Yum! This looks wonderful!
 
wssmom September 23, 2011
Missed this the first time around, MUST try it soon!!
 
AntoniaJames March 4, 2010
Son Number 2 arrives tonight for spring break, Son Number 1 arrives tomorrow night . . . I'm making this sometime within the next 24 hours, but subbing some grated carrots for some of the beets, as I KNOW those darling little beets I bought the other day (chose golden beets because their greens were nicer looking that the magenta ones) won't add up to 2 cups. Found a substitution ratio for using oil instead of margarine. Will also tinker with the spices as I am constitutionally incapable of doing otherwise. Stay tuned . . . .;o)
 
Author Comment
aargersi March 4, 2010
You are so funny! YES on your constitutional right to tinker and report back on how you like it please!!
 
AntoniaJames March 4, 2010
Why margarine and not butter? Would oil do? I really can't see going out and buying a pound of stick margarine . . . . .
 
Author Comment
aargersi March 4, 2010
Good Morning AntoniaJames! I have a banana bread recipe that I use margarine for too - I tried it with butter and it made it a LOT denser and heavier ... so I figured it would do the same here. I bet Mrs Larkin knows why - I am GUESSING it has something to do with the water / fat content and the water steaming up during baking. Anyhoo - if you try it with butter let me know what happens! I am NOT a master baker by any means so this is a lot of guessing on my part :-)
 
coffeefoodwrite March 4, 2010
Mmmmm....making me crave banana bread...
 
coffeefoodwrite March 2, 2010
Mmmmm...this looks delicious! Can't wait to try it....I am very much enjoying your recipes Aargersi!
 
TheWimpyVegetarian February 27, 2010
This sounds so interesting I've got to try it. Since it doesn't turn red, I wonder if I can sneak a slice onto my husband's plate without him knowing it's beets......
 
Author Comment
aargersi February 28, 2010
I think so! Just bake when he's out and hide the evidence!!!
 
mrslarkin February 24, 2010
Never used it. Maybe Whole Foods might have it? but found this place online: http://www.barryfarm.com/nutri_info/veggies/beetpowder.htm
 
Author Comment
aargersi February 28, 2010
Thanks Mrs Larkin! I think I will order some ... use it in red velvet cupcakes too!!!!
 
mrslarkin February 22, 2010
I've always hoped that beets would turn baked goods red (like a red velvet cake without the bottle of red food color), but too bad they don't. This loooks mighty tasty though!
 
Author Comment
aargersi February 23, 2010
Where does the red go? It doesn't disappear from roasting or soup-ifying. Maybe the baking soda kills it? Hmm. <br />
 
mrslarkin February 24, 2010
Bingo! Here's a link to an explanation I sort of understand: http://baking-decorating-cakes.suite101.com/article.cfm/naturally_colored_red_velvet_cake
 
Author Comment
aargersi February 24, 2010
Makes sense! Now I am on the hunt for beet powder, have you ever used it?