Glazed Beet Donuts

When I mentioned on Facebook that I was going to try making beet donuts today, Amy from Green Your Plate told me I was "talking crazy talk." But you see, I think beets, especially roasted beets, have a mild sweetness that makes them perfect for this type of application. And let's not forget about the color they add. Last summer, we made a Vanilla Beet Gelato that we really enjoyed so, it wasn't so crazy for us.

This was my first go at making real cake donuts (the shortcake ones from yesterday don't count) and I wasn't sure what to expect from the texture. I have to say, they were surprisingly close to what you'd buy at a donut shop, firm and springy but, not too dry. I have a feeling they are best eaten the day made but, that isn't a big deal since you could mix these up and bake then in about 15 - 20 minutes.

Of course, you want to know how they taste. They were very good, sweet but, not too sweet, with hints of vanilla and cinnamon. The beet flavor is there but it is subtle, perfectly balanced with the other flavors. If you served these to someone without telling them they were made with beets, I'm betting they would have a hard time putting a finger on what the flavor is. I should mention Matt thought the cake could be sweeter but, I thought it was totally sweet enough, especially with the glaze.

Glazed Beet Donuts
adapted from the recipe on the Norpro Donut Pan package

3/4 c all-purpose flour
1/4 c sugar
3/4 t baking powder
pinch salt
pinch cinnamon
pinch cayenne
1/4 c chopped, roasted beets
1/4 c milk
3/4 t vanilla
1 egg
1 t shortening

Glaze
1/2 c powdered sugar
1 T milk

Preheat oven to 325 F. Lightly grease three donut forms in a donut baking pan.

In a small bowl, mix together the flour, sugar, baking powder, salt, cinnamon and cayenne.

In a small food processor or chopped, purée the beets with the milk. It won't be smooth. Mix into the flour mixture. Stir in the vanilla, egg and shortening. Divide between the three greased donut forms.

Bake for 8 - 11 minutes (mine took all 11) until the donuts spring back when touched. Let cook for a few minutes in the donut pan before removing to a rack to finish cooling.

Once cool, make the glaze by mixing the powdered sugar and milk in a bowl you can easily dip the donuts into. I like to start with the water and add the sugar a little at a time until I get a thickness I like. You may need more or less sugar. Dip the cool donuts carefully into the glaze. Remove to a rack where the glaze can drip off. Let set for a few minutes to harden.

Makes 3 donuts.

Now, how's that for a way to get some more vegetables into your kids?

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