I love beetroot and thought if you can make carrot cake why not make a beetroot cake?
Cook the beetroot by either boiling with the skin on or roasting with the skin removed. If you have boiled the beetroot remove the skin. Blitz the cooked beetroot to make a puree.
Preheat the oven to 180oC / 350oF / gas 4.
Grease and line a large loaf tin or you could spilt it between 2 smaller loaf tins.
In a large bowl mix the caster sugar and rapeseed oil together.
Add the eggs one at a time mixing the mixture well before the next egg is added.
Sieve the remaining dry ingredients (flour, baking powder, cocoa) into the mixture, add the beetroot puree and pinch of salt then mix well.
Cook in the preheated oven for 45 to 50 minutes. When cooked the loaf should spring up after being pressed down.
Cut the loaf into slices and serve with a mug of tea.... or coffee.