Ingredients

  • 1 box yellow cake mix
  • 8 oz cream cheese, room temp
  • 1/2 cup unsalted butter, room temp
  • 1 egg, room temp
  • 1 tsp vanilla extract
  • 1/4 cup powdered sugar
  • 1 bunch Certified SC Grown beets
  • 2 Tbsp lemon juice
  • zest from one lemon

Instructions

Beet-Lemon Puree

Preheat the oven to 450°. Peel and quarter the beets. Wrap in foil and bake for 35-45, until tender enough to put a knife through. Remove beets and let cool. Blend the beets and lemon juice together, then strain into a bowl. Stir in the zest. Set aside.

Cookie

Combine the cream cheese and butter with an electric mixer until well mixed, then add vanilla, egg, and as much beet puree as you have (or as you’d like). I added just over two tablespoons. Mix well, then add the cake mix. Once combined, put cover the batter and leave in the fridge for at least 1 hour.

Preheat the oven to 350°.

Line a couple baking sheets with parchment paper. Shape the dough into ping pong sized balls, then roll in the powdered sugar and place on the tray. Bake for about 12 minutes. Keep an eye on them. You want them to almost be underdone so they keep that airy, gooey texture.

Ag Fact: When harvested, the entirety of the plant is edible, from the tips of its leaves, down to its long pointed root. Sautéed beet greens anyone?