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Beetroot Brownies with Mango Chilli

Hi Everyone,

Far too often we’re used to seeing beetroot pickling in jars at the back of our fridges so I thought it was time to go back to basics and cook this vegetable into a healthy treat.  A treat in the form of beetroot brownies. 

I’ve never tried any type of beetroot cake for that matter and I have to say I was pleasantly surprised at how delicious these brownies are. We love carrot cake so why not beetroot?  

Using raw cacao (raw chocolate) in the recipe is so much better for you than regular cocoa powder and can help decrease the “bad” cholesterol in your body.

The recipe this week was based on the Beetroot Brownies recipe in The Detox Kitchen Bible which suggests using gluten free flour; I didn’t have in my kitchen cupboard so I just used plain flour and they were still delicious!.

I also added a dollop of my home made mango and chili honey salsa to accompany the brownies and give them a little kick on the side and it was amazing!

If you don’t like beetroot I hope that you’ll still be tempted by the idea of a brownie and give these a try. They really are delicious and hit the spot with a good cup of brew.

Gill X


Fruit & Veg and Store Cupboard Ingredients for this recipe can be found at:

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Preparation Time:
15 minutes
Cooking Time:
30 minutes
Serves: 9 Large Brownies


  • 150g beetroot (raw and peeled and cut into small cubes)
  • 50g hazelnuts
  • 100g plain flour (or Plain GF flour)
  • 1 tsp baking powder
  • 60g raw cacao powder
  • 150g runny honey plus œ tbsp for the salsa
  • 1/2 tsp salt
  • 3 eggs
  • 75ml rapeseed oil
  • 1/2 mango
  • 1/2 red chili


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


    I am a HUGE fab of beetroot and love it all ways.  When I was wee my grandad used to pull it up out of the garden and boil huge pots of it at a time.  I've always preferred it cooked plain and still warm especially sliced think into cheese pieces. 

    That said, mixed into a cake with chocolate and served with spicy salsa sounds like a very close second to me and I am definitly trying these out. My sister is coeliac and I'm always looking for new treats for her and this sounds like a perfect mix of childhood memories and a food for our healthy-living forties!

    Leave your comments here and please do share this with your friends! You can also share your photographs and ideas with us. We'd love to see them. As always, tag them #PerthLoveFest and we'll scatter them around our own social media.

    Nicki X