Beetroots (aka Beets) contain an antioxidant called Betalains that gives it that rich red/pink/purple color.
Betalains are not heat-stable and the goodness can be lost easily with heat...
an ideal method of cooking beets to retain slightly more betalains would be:
steaming <15minutes.
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| The Star Ingredient for Today |
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| Steamed Beetroots, Cubed |
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| Puree the Steamed Beetroots |
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| Pureed Beets |
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| Toss the Pureed Beets into the Fluffy Batter |
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| Beety Swirls - Stir Till Batter is Evenly Mixed |
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| Pour the Pink Batter into the Baking Tin |
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| Baked ! |
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| Pink Sponge Cakes (The Au-Naturel Way) |
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