Cook a bunch of fresh unpeeled beetroot by simmering for 1 hour. Or if you have a pressure cooker, cook for 20 minutes.
Drain, peel, and puree beetroot in a food processor to provide 11/2 cups of pureed beetroot.
Preheat the oven to 180C/356f. Lightly oil and flour a 25 cm circular cake tin.
Place flour, sugar, cocoa, and baking powder in a large bowl, and mix thoroughly. Add the chopped nuts.
In another bowl, mix oil, eggs and beetroot. Fold into the dry ingredients.
Place in cake tin and bake in the oven for 50-60 minutes. Turn out onto rack and cool.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	479.9 Kcal (2009 kJ)
Calories from fat	149.63 Kcal
		% Daily Value*
Total Fat	16.63g	26%
Cholesterol	65.47mg	22%
Sodium	126.84mg	5%
Potassium	431.58mg	9%
Total Carbs	73.68g	25%
Sugars	42.94g	172%
Dietary Fiber	1.51g	6%
Protein	9.3g	19%
Vitamin C	1.8mg	3%
Iron	29.4mg	164%
Calcium	127.9mg	13%

Amount Per 100 g
Calories	298.09 Kcal (1248 kJ)
Calories from fat	92.94 Kcal
		% Daily Value*
Total Fat	10.33g	26%
Cholesterol	40.67mg	22%
Sodium	78.79mg	5%
Potassium	268.08mg	9%
Total Carbs	45.76g	25%
Sugars	26.67g	172%
Dietary Fiber	0.94g	6%
Protein	5.78g	19%
Vitamin C	1.1mg	3%
Iron	18.3mg	164%
Calcium	79.4mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

10.7

Points
13

PointsPlus

Good Points

saturated fat free,
low sodium

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