Ingredients:
4 beetroot
100ml rapeseed oil
200g self raising flour
1tsp baking powder
200g yoghurt
Method:
Peel the beetroot and roast for 40 minutes. People say it is better to leave the skin on but I think it is harder to peel and makes no difference to the flavour. Blitz the beetroot in a food processor. Add the beetroot and oil to a mixing bowl, combine well. Add the flour and baking powder. Mix well, adding the yoghurt in to loosen up the mixture. Pour into a lined baking tin and cook at 180C for 50 minutes.
Try: Adding 50g cocoa powder OR dark chocolate chunks OR 150g dark sugar