Beet Salad Birthday “Cake”

Posted: January 28, 2017 in Recipes
Tags: , , , , , , ,

This Savory Plant-Based Cake Will Be A Game-Changer At Your Next Birthday Party Hero Image

Ok, ok, yeah so it’s not exactly ‘cake’ but don’t knock it until you’ve tried it! It’s surprisingly good 🙂

Ingredients

  • 6 to 7 medium to large beets, rinsed and stemmed
  • 2 tablespoons olive oil
  • 500g of soft cheese (philly cream cheese works great)
  • ¼ cup plain yoghurt
  • zest of 1 lemon
  • large handful of basil
  • 1½ cups toasted, salted macadamia nuts

Preparation

  1. Preheat the oven to 200°C.
  2. Place your beets on a large baking sheet covered with a sheet of aluminum foil. Drizzle the olive oil over the beets and season them with salt and pepper. Tear off another sheet of aluminum foil and lay it over the beets. Crimp the two sheets together at the edges to form a sealed pocket for your beets to cook in. Roast them for 45 minutes to an hour, until tender all the way through.
  3. Once the beets are roasted and cooled enough to handle, rub the skins off, using two paper towels. Set the beets aside to cool completely.
  4. In the bowl of a stand mixer, combine the soft cheese, lemon zest, yoghurt, and salt and pepper to taste. Whip the ingredients at medium speed, until completely incorporated and smooth. You want a “pipeable” consistency, so if you need to add a little more yogurt to make that happen, by all means do. Place the “frosting” in a piping bag fitted with a star tip.
  5. Slice your beets to 1cm thickness, using knife and a steady hand.
  6. Chop your nuts (reserving a few whole ones to decorate with on top) and tear your basil (also reserving a few whole leaves for the top).
  7. Using a 15cm cake ring placed on top of a cake plate or board, begin to layer your ingredients. Start with a thin layer of frosting so that the cake sticks to the plate and doesn’t slide, then add your first layer of sliced beets. You’ll have to cut a few of the rounds to fit—don’t worry, you won’t be able to tell on the finished cake.
  8. Next, pipe a layer of frosting, top that with some of the chopped nuts and a bit of the basil, then repeat with a beet layer. Continue this process until you reach the top of the cake ring. At this point, place the cake in the fridge so that the cheese frosting sets.
  9. When you’re ready to serve it, gently slide the ring up and off the cake. Decorate the top with the remaining frosting, whole macadamias, and a few whole basil leaves.
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