I don't like beets. I can't quite figure them out. They're
sweet? AND starchy? Are they dessert? Side dish? So
this year I resolved to to take advantage of their natural
sweetness AND starchiness, & try baking with them. My
first foray is Beet Red Velvet Cake.

Whoa! This is seriously good cake. We made cupcakes,
because we want to see if we can do it, in order to sell more
produce. This recipe, adapted from familyspice.com, made
16 large cupcakes.

2 large beets, peeled with a potato peeler
1T balsamic vinegar
1/2c unsalted butter, room temperature
8 oz. cream cheese, room temperature
2 1/3c granulated sugar
4 large eggs
1 1/2 tsp vanilla
2 c all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp salt
1/2 c cocoa powder, unsweetened (not dark or Dutch
processed)

Preheat oven to 350F. Place beets in small baking dish with
balsamic vinegar. Cover with parchment paper & foil, and
roast until tender, about 60 - 90 min. When cool, puree in
blender or food processor. In a mixer, cream butter and
cream cheese. Mix in sugar until smooth and fluffy. Mix in
eggs, one at a time, and then vanilla. In a separate bowl mix
dry ingredients. In batches, blend dry with wet. Fold in beets
and spoon into cups. Cook 30-40 mins.

Cool completely.

Best frosting ever, from smittenkitchen.com:

2 8-oz. packages cream cheese, room temperature
1/2 c unsalted butter, room temperature
2 c confectioners sugar
1/4 c pure maple syrup

Blend everything thoroughly. Slather on cake. Eat hearty.
Beet Red Velvet Cake