- 1 stick butter
- 1 cup brown sugar
- 2 eggs from happy hens
- 1 ½ cup Sonrisa flour
- 1 ½ t baking powder
- 1 beet, grated
- ½ cup coco powder
- Extra sugar and coco for rolling cookies in
Smash beet with a little of the brown sugar and the ½ cup coco powder. In a separate bowl, beat the butter til soft, then add the remaining brown sugar. Beat in eggs, one at a time. Stir in the flour and baking powder. Stir in the beet mixture and cool dough for at least and hour. Preheat oven to 350 degrees F. Roll tablespoon sized balls of dough in coco powder and sugar and bake til done, about 10 minutes.
Spiced Beet Croquettes
- 1 large beet, grated
- 1 cup rice or Sonrisa whole wheat flour
- 2 T chopped almonds
- 1 T chopped coconut
- 1 T herb- basil, oregano, thyme, parsley, or cilantro are all good
- 1 very small dried chili, minced. Or 1 fresh chili, minced
- 1 t garam masala
- ½ t turmeric
- ½ t salt
- ¼ t baking powder
- Oil or ghee for frying- I used coconut oil
Mix everything together with enough water to make a thick paste. Heat oil til hot, and add a tablespoon of the mixture for each croquette. Fry, turning often, til brown- about 5 minutes. You won’t be able to see brown as well with the darkness of the beets, but they will change colors.
Serve warm or at room temperature with a wet vegetable, a raita, or a plain yogurt.