Everyone who tasted this beetroot cake so far have been amazed and I promised to share the recipe:
One beetroot, 5 to 10 Medjoul dates, 1 to 2 dl nuts and 1 teaspoon vanilla powder.
The ingredients vary depending on the size of the beetroot, for a large beetroot you need more dates and nuts than for a small one. You can use any nuts or mixture of nuts for this cake (e.g. hazelnuts, almonds, paranuts or pecannuts). Clean and peel the beetroot, and cut it into smaller pieces. Remove the stone from the dates and cut them into smaller pieces as well. Then add beetroot to the food processor and let the food processor cut the beetroot for 1-2 Min. Then add the rest of the ingredients and let the food processor run till the dough has a suitable consistency, so that you can shape it with your hands. Add more nuts if the cake is too soft and more dates if it crumples.
The cake is nice like that, however, if you like to impress someone, you can make a glaze and decorate it with red wood sorrel:
2 dl cashew nuts, juice from one lemon, 1 teaspoon orange blossom water (optional), 1 teaspoon honey or maple syrup, 2 teaspoon coconut oil and water.
Add the cashew nut to the food processor and leave them till they are like flour. Then add the other ingredients except water. If you like it more smooth add water one spoon at a time.
Leave the cake cold until you serve it.
Raw Food Nordic 