Beetroot Torte

Submitted by Karen Stuckings

Beetroot Torte

No ratings yet
Serving: 8
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes


  • 400 grams raw beetroot
  • ½ teaspoon ground rock salt
  • 2 Tablespoons water
  • 4 eggs
  • ½ cup honey (this can be up to 1 cup if prefer sweeter)
  • ½ cup vegetable oil
  • 1 Tablespoon vanilla essence
  • 2/3 cup drinking chocolate (cocoa can be use instead)
  • Icecream or cream to serve


  • Peel and chop beetroot into 2 cm cubes.
  • Place beetroot, salt and water into microwave safe bowl with lid and cook until tender. This took about 10 minutes in my microwave. Set to one side to cool a little.
  • In bowl beat rest of ingredients together.
  • Take beetroot, including liquid and place in food processor, blend until smooth.
  • Add beetroot to egg mixture and mix well.
  • Place mixture into lined slow cooker and cook on high with tea towel under lid until skewer comes out clean.
  • Allow to cool for 15 minutes on cake rack before slicing.
  • This mixture is very running before cooking.
  • Cooked in 3L Lumina

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top