When I was little, my Mom did not have to do much to convince me to eat my vegetables, I've always loved them.
It was a different story with my brothers though, and one old wives tale that always worked was 'if you eat all your carrots you will be able to see in the dark'!
We were all afraid of the dark, as our theatrical uncle loved telling us ghost stories - with sound effects and costumes whenever the opportunity arose, much to my father's disdain!
I would always have an extra helping of carrots as I was the scariest cat of them all :)
Mothers throughout the ages have used all kinds of ways to get the kids to eat their vegetables - mashing up the veggies, or hiding it in the Cottage Pie - my brothers would fish out every single pea or carrot, and then have to eat it afterwards- with great difficulty!
Many years later, along came a great steemian chef called 
Although I love Beetroot, I simply cannot stand the way the pinky red juices discolour my roast potatoes, roast chicken or whatever may be innocently laying next to it!
With my dessert, I am using that colour to enhance a beautiful creamy and fluffy Beetroot & White Chocolate Mousse served with rich and chewy Ultimate Beetroot Chocolate Brownies.
The mousse was made using Vanilla & Olive Oil baked Beetroot, cubed and placed in a food processor and blended till fine with cream and melted white Chocolate, then pushed through a sieve. Gelatin was added and the pink beetroot mash was folded into whipped Cream and spooned into pretty glasses. Chocolate shavings were used as garnish.
I adjusted my favourite Chocolate Brownie recipe and made the Ultimate Beetroot Chocolate Brownies!
Again I processed Vanilla & Olive Oil baked Beetroot cubes and added it to melted Dark Chocolate and Butter. This Brownie contains very little flour, is dense, fudgy, chewy and super delicious.
Without further ado, here are the required ingredients:
Beetroot White Choc Mousse
- 150 gram Vanilla & Olive Oil baked Beetroot, cubed
- 2 tablespoons Castor Sugar
- 150 gram White Chocolate - melted
- 2 teaspoons gelatin - softened in a little water
- 250 ml Dairy Cream
Ultimate Beetroot Chocolate Brownies
- 200 gram Butter
- 150 gram Dark Chocolate
- 150 gram Vanilla & Olive Oil baked Beetroot, cubed
- 3 Eggs
- 300 gram Castor Sugar
- 80 gram Cake Wheat Flour
- 50 gram Cocoa
- 1/4 Teaspoon Salt
Method:
Sprinkle a little Olive Oil and Vanilla seeds over approx 400 gram Beetroot and bake in oven till cooked.
Cool slightly, peel and cube.
Mousse:
Process beetroot, Castor Sugar and a little cream.
Add melted White Chocolate and Gelatin and process further.
Push through a sieve and fold into whipped Cream.
Spoon into pretty glasses and garnish with Chocolate shavings.
Brownies:
Melt Chocolate and butter over double boiler.
Add finely processed Beetroot.
Beat eggs and Castor Sugar till thick and glossy - about 5 minutes in electric beater.
Fold in the Chocolate/ Beetroot mixture.
Lastly sift Cake Flour and Cocoa and gently fold in.
Spoon into 20cm square baking paper lined pan or muffin pans - makes approx 15.
Bake at 170 C fan oven for about 25-30 minutes.
Super excited when I spotted my Phalaenopsis Orchid flowering beautifully at the moment actually almost is the same colour as my Beetroot & White Chocolate Mousse!
A quick look at the making of my Beetroot Dessert:
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