Beet Stem Cake


1 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1½ cups brown sugar
23 cup vegetable oil
1 egg
2½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1½ cups chopped beetroot stems
½ cup chopped walnuts or macadamia nut pieces
¼ cup brown sugar
½ teaspoon ground cinnamon
1 tablespoon butter, melted


Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9×5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes. In a large bowl, mix together 1½ cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Boil beet root stems until soft, remove from water, cool and dice into cubes. Fold in beetroot stems and nuts. Pour batter into prepared loaf pans. In a small bowl, combine ¼ cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves. Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.

© Recipe Courtesy of Anna Lissiman

Beet Stem Cake