Tuesday, April 28, 2015
Beets: All Natural Food Coloring
I didn't start eating beets until adulthood mostly because as a child the only beets I ever had were from a can. They tasted like dirt to me. Well thankfully I gave them a second chance and boy was I surprised when I discovered they were actually sweet! Not surprising since sugar can be made from beets. I could go on and on about how beets are nutrient packed, have anti-inflammatory properties, are high in fiber, etc., but today it's all about their vibrant deep red pigment.
I use beet juice as a natural food coloring in my red velvet cake and also when making pink frosting for cakes. Once made it can be stored in the freezer for a very long time so you can make a lot of it and then use it at a later date. For this recipe I am only going to make enough for my red velvet cake.
You will need either a juicer or a blender. A juicer is better as you won't have to cook the beets or separate the pulp from the juice.
ALL NATURAL BEET JUICE FOOD COLORING:
8-10 small beets, raw
Wash beets and cut off the greens.
With a juicer, cut the beets in half and then process them in the juicer. If using a blender you will need to steam the beets for about 20 minutes or until slightly soft, then blend in the blender with a small amount of water or lemon juice. Lastly, strain the juice from the pulp using a cheesecloth or fine mesh strainer.
Pour beet juice into a small pan and make a reduction by simmering it on the stove top for about 15 minutes. You will need 2/3 of a cup for the red velvet cake recipe.
When using in frosting a small amount goes a long way. I use about 1/8-1/4 teaspoon in frosting that covers an 8 inch round double layer cake.