Heaviest Beetroot Winners!

Our first crop of beetroots from our new allotment won the school the Sidmouth Rotary Club Heaviest Beetroot Competition!  Two of our pupils represented the school, along with Mr Ford, at the prize giving which took place at the Hotel Riviera in Sidmouth.  The photos show the judging taking place and the children receiving the shield and prize at the Rotary Lunch.
Chocolate Beetroot Brownies – taken from Riverford Farm Cook Book

Rich, dark, moist and gorgeous – but since these brownies include healthy beetroot, you can enjoy them with a clear conscience. Another bonus is that they are wheat free.

Makes about 9
250g dark chocolate, chopped
200g unsalted butter, cut into cubes
250g beetroot, cooked
3 eggs
A drop of vanilla extract
200g caster sugar
50g cocoa powder
50g rice flour (ground rice)
1 teaspoon baking powder
100g ground almonds

Put the chocolate and butter in a large bowl and place it over a pan of simmering water, making sure the water doesn’t touch the base of the bowl. Leave to melt, and then remove from the heat.
Puree the cooked beetroot in a food processor. Add the eggs one at a time, followed by the vanilla and sugar, and mix until smooth.
Sift the cocoa powder, rice flour and baking powder into a bowl and stir in the ground almonds. Stir the beetroot mixture into the melted chocolate and then fold in the dry ingredients.

Use baking parchment to line a rectangular tin, roughly 28 x 18 cm. Pour in the mixture and place in an oven preheated to 180 degrees centigrade (gas mark 4). Bake for 30 -35 minutes until just firm to the touch. It’s important not to overcook brownies; a skewer inserted in the centre should come out slightly sticky. Leave to cool in the tin and then cut into squares.