From former CSA member Lydia Deere-MacLeod, who used to run her own CSA farm and says that this is still a favorite recipe when beets are available.
1-1/2 cups cooked, pureed beets
3 oz. unsweetened chocolate (I always add more!)
1-1/2 c sugar
1 c butter
1 tsp vanilla
1-3/4 c flour
1-1/2 tsp baking soda
1/4 tsp salt
Preheat the overn to 350F. Prepare the beets and set aside. Melt the butter in a saucepan. Add the chocolate to the melted butter and allow chocolate to melt. In a separate bowl, beat the eggs. Add the sugar, vanilla, butter/chocolate, and beets. In a second bowl, sift together the flour, baking soda, and salt. Combine the wet and dry and mix minimally, until just blended. Pour into a greased and floured 9″x13″ pan and bake for approximately 35 minutes. You can use the batter for cupcakes too, but be sure to shorten the baking time. Remove from oven and cool before frosting.
– Excerpted from: The City Gardener’s Cookbook