Beetroot Brownies Served with Mango Chilli

Method:

1. Preheat your oven to 200C/Gas 6. Line the bottom and sides of a 20cm square cake tin with greaseproof paper.

2. Put the beetroot in a microwave safe bowl with 50ml water, cover with clingfilm and cook on a high heat for 7 minutes until soft. Alternatively if you don’t have a microwave, wrap the beetroot in foil and bake in a heated oven for about 40 minutes until soft.

3. Put the hazelnuts in a blender and blitz until they are roughly chopped. Transfer them to a large mixing bowl. Sift the flour, baking powder and cacao powder.

4. Now blitz the cooked beetroot in the blender for 1-2 minutes until smooth and add to the dry ingredients in the bowl. Don’t mix yet!

5. Using the blender for the third time put the honey, salt and eggs in it and blitz for a few minutes. Pour into the bowl and mix with the rest of the ingredients using a wooden spoon.  Be gentle to keep the air in the mixture whilst combining it thoroughly. 

6. Pour the mixture into the prepared cake tin and bake in the heated oven for around 30 minutes or until a skewer inserted into the middle comes out clean.  Cool then cut into squares. 

7. To make the salsa to serve on the side, finely chop ½ a mango and ½ a red chili and mix in a bowl with ½ tablespoon of runny honey. Dollop on a plate next to a brownie slice and serve.