I would have to look it up in a very lengthy spreadsheet, but somewhere in autumn we sowed a lot of beetroot seeds in beds V and W at homeland. Well those guys are now ripening so fast we cannot keep up. And there are more over in Dreamland’s no-dig beds, also ripening without brakes.

Currently, we are enjoying a lot of roasted vegetables with our dinners, and yes, you guessed it – the most consistent component of these roasts are…. super-sweet beetroot. Some days we get them steamed too. They are so sweet!

I guess it’s that sweetness that gave Patricia her next brain wave. She made a “red velvet” bake from the beetroot, together with blood orange and full Greek yogurt. She also used a few other ingredients like organic butter, coconut oil, cacao butter, free range eggs, unrefined unbleached organic white flour and Cossman & Webb pure maple syrup. We get the maple syrup from my good friend and sometimes surfing buddy (if I can raise him early enough for a dawnie) Scott at Woodsmoke Gourmet.

Like all Patricia’s deserts, this “red velvet” is as healthy as… mate, you can eat it for your daily medication! And it is also, like all Patricia’s impromptu desert creations, deliciously yummy.

Funny thing though, although the kids mostly eat most of their vegetables, especially if they’re sold with the “it’s from our garden” label, and mostly they love her deserts too… but this one didn’t fly for them. Not at all. Oh well, who’s complaining? More for me and mommy!