Ingredients:

• 2 – Medium sized Beetroots
• 100 g – Flour
• 100 g – Butter
• 150 g – Sugar
• 3 – Egg whites
• 3 tbsp – Cocoa powder
• 75 g – Dark chocolate chips
• 10 to 12 – Walnuts (optional)
• 1 tsp – Vanilla extract.

Method:

1. Peel and wash the beetroots.
2. Now chop the beetroots into cubes and steam for 10 to 15 minutes until soft.
3. Puree the cooked beetroot in a blender without water.
4. Preheat the oven to 180 degree Celsius.
5. Beat the butter and sugar, until creamy.
6. Now beat in the eggs one by one until fluffy.
7. Add the beetroot puree and mix well.
8. Sift the flour and cocoa powder in a large bowl.
9. Fold in the flour mixture into the egg mixture.
10. Then fold in the chocolate chips and chopped walnuts.
11. Grease and line a 9″ square cake tin.
12. Pour the mixture into the prepared tin and bake in the preheated oven for 30 to 40 mins or until an inserted skewer comes out clean.
13. Let it cool in the tray.
14. Then cut into squares.
15. Store it in an air tight container.

Recipe courtesy of Ayeesha Riaz