I adore them.
And, contrary to most food-loves of mine, I think this one is because I was raised without them. There are no childhood memories of slimy canned beets to stain their reputation, and no experiences scarred by being served blood-red borscht by a great aunt with a neck fetish who just also happened to be suspiciously nocturnal.
Diurnally unhampered by fantasy-creature suspect relatives, I became curious: could I make beet muffins? There are carrot and zucchini muffins. Why not beet? They must have their day in a muffin too, and as I’ve written about before, I am always one for the underdog. Yep…I’m the weird one on the sidelines over there, rooting for The Beet.
Here now, I’ll tell you why there aren’t beets in muffins. It’s because beets are the ugly duckling of the root world. They are hard and messy and distinct. Beets aren’t like potatoes or rice — you can’t just throw them in with anything. They don’t absorb the flavors of others. A beet holds its own. It’s tough…
…its taste is unique, and you have to know what to do with it.
I understand beets…I know what to do with the unique…
And the ugly duckling is, after all, the one who turns into a swan.
~ Beet Muffins ~
I scrounged around, picked at many recipes for carrot bread and glutenous beet bread, substituted like a mad-woman, and came up with this:
2 cups gluten-free flour mix
2 tsp. nutmeg
1 tsp. baking soda
1/4 tsp. baking powder
1/4 teaspoon salt
1 cup brown sugar
3/4 cup yogurt
1 tsp. lemon juice
1 tsp. lemon zest
3 cups grated beets
Combine dry ingredients and wet ingredients in separate bowls. Mix these two together and then fold in the beets. Bake at 350°F for 30-40 minutes.