In college I used to treat myself to these mouthwatering raspberry oatmeal muffins that the coffee shop in the library sold. I usually try to avoid such coffee shop treats, knowing that they’re full of sugar and fat, but these muffins were too good to pass up. After graduating from college and moving from Massachusetts to Chicago I didn’t have access to either the coffee shop or these muffins. Eventually I had to try my hand at creating a recipe to replace them.
I have a dear husband who claims he doesn’t like beets. Roasted beets? No way. Borscht? Forget about it. So now that I have a refrigerator full of beautiful beets–classic red beets, sunny yellow beets, candy-striped chiogga beets–I wonder what I got into with this (otherwise amazing) CSA.
That’s when the beet bean burgers come out (with some soy pepperjack and enough ketchup, those will pass muster). And the beet chocolate cake (because we have never met a chocolate cake we didn’t like). Burgers and cake will serve you well, but on the third week of beets, they won’t quite get you there.