Beet Cake with Orange Glaze
Mark Bittman’s How to Cook Everything Vegetarian
12 tablespoons (1.5 sticks) butter, softened
2 medium beets
1.5 cups sugar
2.5 cups all-purpose flour
2 teaspoons baking powder
.5 teaspoon salt
.5 cup milk
Preheat oven to 350. grease 9x 13 in rectangular pan with butter. Put beets in food processor with .5 cup sugar and pulse a few times to puree. You should have about 1 cup.
Combine flour, baking powder and salt in a large bowl. In separate bowl, use an electric mixer to beat the 1.5 sticks of butter and remaining 1 cup sugar until creamy. Add eggs one at a time and beat until light and smooth. Beat in beet puree. Mix in about a third of the flour mixture, followed by about half of milk; add another third of flour, followed by the rest of the milk, then finally the last of the flour. Stir gently until batter just evens out.
Turn batter into prepared pan and bake until middle is set- 45 to 50 minutes.
For glaze: beat .5 cup fresh squeezed organge juice, 1 tablespoon grated orange zest, .5 teaspoon vanilla extract and 3 cups confectioner’s sugar.