Beet Red Velvet cake

"As much as red velvet cake has been a national favorite, many cooks find it unacceptable to add artificial red food coloring to the recipe. Beets have become today's go-to fresh and natural alternative to food dye. In this recipe the beets are roasted, which brings out their natural sugars."

My Experience:

I was excited about this one because red food dye is so unhealthy, especially in the huge portions that are needed to make a chocolate cake look red. Taking the extra step of roasting the beets for an hour and a half and then having to pulse them in a food processor is something that I wouldn't want to have to do whenever I want this kind of cake. I would much rather just make a red velvet recipe and leave out the pointless food-dye. It would still taste the same, it just would be brown instead. That being said, this cake turned out nicely.

Recipe:

https://cooking.nytimes.com/recipes/1016333-beet-red-velvet-cake

Neighbor's Comments:

"I like the cake."