Beet Quick Bread
Servings
10
Servings
10
Ingredients
Instructions
  1. Preheat oven to 400 F.
  2. Wrap the beets loosely in foil, place on a baking sheet & bake in the center of the oven for 45 minutes or until fork tender. Remove from the oven, set aside to cool then discard the skin (it should peel off easily). Puree the beetroot with the pear & apple juice. You can do this step in advance.
  3. Preheat oven to 350 F. Lightly grease a 9 1/2″ loaf pan, line with parchment paper & set aside.
  4. Combine flour, baking powder, baking soda, ginger, lemon zest & salt. Stir thoroughly using a whisk. Set aside.
  5. Beat together the eggs, sugar & oil for about 2 minutes until fluffy. Pour in the beet mixture & stir well to combine.
  6. Add the seeds/nuts of choice & the flour mixture. Stir just to combine (stop stirring when the dry ingredients have disappeared). The batter will be lumpy.
  7. Transfer the batter into the prepared loaf pan, smooth out the top with the back of a spoon & bake in the middle of the oven for 1 hour & 5 minutes (or until a skewer inserted into the middle comes out clean).
  8. Remove from the oven & leave to cool in the pan for 10 minutes. Lift the bread out of the pan with the parchment paper & place on a cooling rack. Cool completely before slicing (store leftovers in an airtight container in the fridge).
  9. Serve on its own as a snack, for breakfast or brunch, with butter or cream cheese. Although the top is so pink & it looks like its been iced, this is just the way it comes out of the oven. It’s so interesting that the outside stays the red color of the beets but the inside is a brown color.
Recipe Notes

You can bake the beets in advance. Once cooled, refrigerate them (overnight) until you are ready to use.
You can freeze the entire loaf in a freezer bag or freeze individual slices (separated with pieces of parchment in an airtight container) to enjoy later.