As family lore goes, canned beets were a beloved food of my childhood, when I’d happily eat them cold off the tray of my high chair. Beets are one of those ingredients that are perpetually in season in New England. We see them toward the end of summer, all through the fall, and into winter, with a spring variety poking through the cool earth in early April as well.
Chocolate and beets are a natural pair. The earthiness of the beets contrasts with the richness and sweetness of chocolate. The milk chocolate frosting on this cake is laced with orange zest—orange tastes great with both chocolate and beets. If you’re doubtful, that’s even more reason to try it out for yourself. I’m sure you’ll come away with a new love for the beet.
— Matt Jennings
• ON-DEMAND: Listen to Faith and the gang talk to Matt about this recipe—and more—on The Faith Middleton Food Schmooze® •
Excerpted from Homegrown by Matt Jennings (Artisan Books). Copyright © 2017. Photographs by Huge Galdones.