Ginger Beet Bars with Yogurt Glaze

Beets I’ve been longing to make a beet cake ever since I came across this recipe on BlissfulBritt. Beets finally appeared in our box this week, just in time to make a treat for a Shabbat potluck.


Underneath their tough skin, pure gold!

I couldn’t help playing around with the recipe, of course, and was really pleased with how the batter came out. Only one major glitch I ran into — there wasn’t really enough of it. I used a 9×9 baking dish, since that’s what I have, and I was just barely able to cover the entire dish with a thin layer. It was also rather thick and was impossible to get the surface smooth. They came out of the oven more like thin bars than fluffy cake. I almost left them home out of embarrasement and made a salad instead, but once I cut them into small pieces and arranged them on the plate, they looked quite appealing. UnglazedBeetBars In the meantime, I had already whipped up an impromptu yogurt glaze to drizzle on top in an effort to make them more presentable. If anything, it may have had the opposite effect, but it had a pleasant and complementary flavor. The bars were delicious with or without, though were a bit gummy after I chilled them in the fridge to keep the glaze firm and fresh. I’m starting to suspect that using “flax eggs” may have something to do with this “gummy” issue I run into frequently with my baked goods. Then again, the fact that the baking soda was so old might have also contributed to the issues with rising and texture.

Gummy or not, they were gone by the next morning. Definitely a recipe worth coming back to and maybe playing around with more. Or I might try swapping in beets from time to time in baked goods calling for squash. With golden beets, at least, the flavor and appearance was almost indistingishable.

YogurtGlazeBeetBars Ginger Beet Bars

1 1/4 cup whole wheat flour

1 teaspoon baking soda

1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup butter, softened

1/4 cup maple syrup

3 medium beets

2 eggs (I used flax “eggs”)

1 teaspoon fresh grated ginger (optional)

1 teaspoon ground ginger

1 teaspoon cinnamon

Yogurt Glaze

1/4 cup plain yogurt

2-3 tablespoons powdered sugar

1/4 teaspoon vanilla extract

To make beet puree: Peel and cube beets. Place in a small saucepan with just enough water to cover and simmer, covered, for 20 minutes, or until quite tender. Blend with cooking water (no more than 1/3 to 1/2 cup). You should end up with about one cup puree.

Preheat oven to 350ºF. Combine flour, salt, and leavening in a small bowl. In a medium bowl, cream together butter and syrup with a fork, then mix in eggs, beet puree, and spices. Adjust sweetness and spices to taste, then gradually mix in dry ingredients. Scrape into greased baking dish (8×8 if you have it) and bake for 40-50 minutes, until toothpick comes out clean. Place baking dish on rack to cool, then cut into squares. Drizzle with glaze if desired and enjoy!

This entry was posted in Breads and Baked Goods, Flops with Promise, Garden Originals, Snacks and Sweets and tagged , , , . Bookmark the permalink.

2 Responses to Ginger Beet Bars with Yogurt Glaze

  1. Brittany says:

    Yum!!! Isn’t it fun sneaking beets into baked goods!?

  2. herbabuena says:

    Thanks so much for the idea!

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