Chocolate Beet Cake
From CSA member Cheryl Munn, 2011
Thank you to Cheryl for passing on this great recipe. It makes a delicious moist cake! 
2 cups cooked and pureed with the skin on organic Red Fire Farm beets
1 cup organic granulated sugar
½ cup coconut oil, EVOO or butter
½ cup plain organic yogurt
3 organic eggs
2 teaspoons pure vanilla extract
2½ cups whole wheat pastry flour
½ cup baking cocoa
1½ teaspoons baking soda
½ teaspoon salt
1 cup all natural chocolate chips
Preheat the oven to 350 degrees F. Grease a bundt pan.
In a bowl, combine the sugar, oil, yogurt, eggs, and vanilla. Cream until smooth. Add the beets stirring to blend well.
Mix flour, cocoa, soda and salt together in a separate bowl. Add to the beet mixture, beating until just blended. Pour half the batter into the prepared bundt pan. Sprinkle the chocolate chips on top of the batter in the pan, pour the remaining batter over the top of the chips. You could add walnuts or other nuts with the chocolate chips.
Bake for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Servings: 12 to 16.