Blushing Beetroot Flirting with Chocolate

Every year I say the same thing:  never again.  But when the January sales come around and friends tell me their great deals, as a Scot, I give in.  I even subjected myself to the hungry crowds twice at the shopping centre at Versailles.  I must be mad.

Inevitably, we spent and bought much more than planned.  Never again. One consolation being stuck in the bouchon en route home was we could actually read the plaque outside Camille Pissarro’s house.  It’s on the main road but you can imagine that the Impressionist painter had a completely different view à l’epoque.  Pissarro is quoted to have said “I began to understand my sensations, to know what I wanted, at around the age of forty – but only vaguely.”  After the sales, I vaguely understand 😉  The best consolation was coming back home to peace, sanity and eating cake.  Cake?  What?  No macarons?  Ecoute: even a macaronivore like myself needs a break now and again…

Which makes me realise I finished off my last entry discussing chocolate-beet cakes and I didn’t give you the recipe!  Perhaps you thought the combination was just a bit too way out?  Well, my macaronivore friends, I have to tell you that even I thought it was a bit weird at first;  until I tasted it.

Chocolate-Beet Fudgy Fondant Cake

We all love a good carrot cake, don’t we? Lovely shiny orange slivers just give that added touch of earthy sweetness and the grated vegetable ensures a moist cake that – dare I say – make us believe we’re having something healthy by eating our veg!  Why not with beetroot?  I had heard of the combination a couple of years ago but the cake recipe was not my favourite.  Too sweet:  way too much sugar/syrup and not enough (good quality) chocolate plus it was even a bit dry.  I adore GUNGY, healthier cakes!

So I took my favourite dark chocolate fondant recipe and added some grated beetroot to the mix.  Et voilà: my recipe for chocolate-beetroot fondants. A whole new experience was born in our family: soft, decadent and fudgy fondants with the deep beetroot colour making the intense chocolate blush.


I also went on to vary the flavours by adding a touch of orange zest or some slivers of glacé ginger.  I personally loved these combinations but my children (who are my fiercest critics) prefer them without the “sophisticated” additions.

Then one typical macaron baking day when the egg whites were ready and I was anticipating my next flavour adventure, it suddenly struck me that the fondants could be easliy translated into a macaron.  The laugh is, it ended up being the biggest hit at my younger daughter’s birthday party.  I’m still a bit surprised.

Chocolate-beetroot macarons

What can I say?  For this dreary time of year, the humble beetroot can flirt so well on the sweet as well as the savoury side.  Talking of flirting, we’re gearing up for St. Valentine’s. Don’t forget to put the whites aside and say it with macarons!

31 replies
  1. sms
    sms says:

    I want to admit that all of your articles are of great help as they give good advices.
    Accept my good wishes for your future articles and expect them also to help me like this one.
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  2. Ivy
    Ivy says:

    I made macarons today for the first time but I am a little disappointed as they were not perfect. If I succeed to make them in the future I would love this filling.

  3. denise @ bread expectations
    denise @ bread expectations says:

    Hi Jill 🙂 Thank you for visiting my blog and leaving such kind words.

    I often make a chocolate and beet cake that is wondrously moist and delicious but I never thought of them in macarons. Your chocolate and beetroot macarons are gorgeous and I must admit macarons scare me, so I’m really glad I found your blog!

  4. Sandra
    Sandra says:

    Beetroots, who knew? I’ve wondered how they do as a substitute for red dye in a red velvet cake. Also, I’m sharing and caring and I’ve left an award for you on my blog. Hope your day was great.

  5. Claudia
    Claudia says:

    Love it all – from the delightful Pissarro quote (which I will paste above my computer) to the astonishing cake and artful macarons. One day I shall attempt them…

  6. Alisa
    Alisa says:

    Your macarons are beautiful!I came across your site from the foodieblogroll and I’d love to guide Foodista readers to your site. I hope to add you in our list of food bloggers who blogged about macarons,Thanks!

  7. Lou
    Lou says:

    Beetroot is one of my absolute favourite things!! Thankyou SO much for these recipes, I will have to try them, especially the brownies…

  8. Amy
    Amy says:

    These are so beautiful and so beyond awsome! I am sure they taste heavenly as well. I love all of the things you have been doing with beets lately :)! You are so creative!

  9. Chef Dennis
    Chef Dennis says:

    hi Jill
    I had no idea you could use beetroot this way, but your delicious creations prove that you can! I would absolutely love a piece of that chocolate wonder, and of course your macaroons are legendary, and I am happy to see that I’m not the only one who thinks so, Congrats on your top 9 today!

  10. Peggy
    Peggy says:

    Every recipe looks better than the last … it’s a visual feast even when I can’t get my hands on any. Love the Pissarro quote, I think, as I approach 40, I’m beginning to understand too!

  11. Alessandra P.
    Alessandra P. says:

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  12. Choclette
    Choclette says:

    I’m sure I’ve said it somewhere already, but your beetroot macarons are fantastic – they certainly look fantastic. I’m a fan of beetroot chocolate cakes but haven’t tried it as a fondant before. This will have to be remedied.



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