Beets, blood oranges, and baking. These three bizarre yet surprisingly delicious ingredients combine to make one superb dessert and an adventure for your taste buds.
1. Preheat oven to 400 degrees. Remove beet greens and scrub beets. Arrange in baking dish, add ½ inch cold water, and cover with foil. Bake until fork tender (50-60 minutes). Remove foil (hot steam, careful!), drain water, and set beets aside to cool.
2. Once cool, peel beets under cold water with fingers or peeler under.
3. For the cake, preheat oven to 350. Grease a 9-inch by 5-inch loaf pan. Dust with cooking spray and cocoa powder.
4. Grate beets until you have 1 ¼ cups worth. Reserve ¼ cup for frosting.
5. In a bowl, combine flour, cocoa powder, baking powder, baking soda, and salt.
6. In a bowl, beat eggs and sugar, beets, vanilla, flour, and olive oil. Mix well.
7. Pour into baking pan. Bake 65-75 minutes.
8. For the frosting, beat cream cheese, butter, powdered sugar, salt, blood orange juice and zest, and reserved beet juice (a little at a time until desired color is achieved).
9. Frost cooled cake, and garnish with blood orange wedges.