Beetroot is so versatile. I first grew to love boiled beetroot in a salad. No vinegar was needed. I even pilched it from the container in the fridge as a tasty treat.
Once my Thermomix arrived, I found new ways to enjoy this vegetable: as a pudding with chocolate both cooked and raw, as hummus, and even served to me as coleslaw.
My latest version is beetroot and chocolate mini muffins achieved with minor tweaks to my simplified mini muffins recipe as below. Another difference in this recipe is that I now use spelt flour in my muffin recipes. Of course, the type of flour used is a personal choice.

Recipe Ingredients:1 cup spelt flour1 1/3 tsp cream of tartar with 2/3 tsp baking soda 1 tsp mixed spice3 tbsp sugar--- The above ingredients can be stored together in a container in the fridge for days or weeks before you need them. If you prefer to sift the flour, cream of tartar and baking soda then do this before adding the mixed spice and sugar.1 1/2 cups combination of beetroot chopped, chocolate pieces and orange zest1 egg3 tbsp olive oil5/8 cup orange juiceMethod:Preheat oven to 180 degrees Celsius. Grease mini muffin tray(s) ? one large tray for 24 mini muffins or two smaller trays for 12 mini muffins each. Process beetroot, chocolate and orange zest in Thermomix on speed 5 for a few seconds.Sift flour, cream of tartar and baking soda into a separate bowl. Mix in all other ingredients until combined. Spoon mixture into the muffin pansBake for 15 ...