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Beet-red bread
Beet-red bread

Beet-red bread

Preparation 20 minutes
Cooking time 1 hour 15 minutes
Servings 2 loaves



  • 2 medium beets, peeled and grated (about 250 ml, 1 cup)
  • 375 ml (1 1/2 cups) buttermilk
  • 125 ml (1/2 cup) melted butter
  • 60 ml (1/4 cup) orange marmalade
  • 15 ml (1 tbsp) curry powder
  • 30 ml (2 tbsp) white vinegar
  • 2 eggs
  • 625 ml (2 1/2 cups) flour
  • 15 ml (1 tbsp) baking powder
  • 10 ml (2 tsp) salt


  • 200 g (7 oz) fresh goat cheese, at room temperature
  • 15 ml (1 tbsp) orange marmalade
  • Pinch salt


  1. Preheat the oven to 180°C (350°F).
  2. Butter and flour a 21-cm x 11-cm (8-in x 4-in) loaf pan.
  3. In a bowl, mix together the beets, buttermilk, melted butter, marmalade, curry, vinegar and eggs.
  4. In another bowl, combine the flour, baking powder and salt.
  5. Incorporate the dry ingredients into the wet ingredients.
  6. Pour into the loaf pans.
  7. Bake in the centre of the oven for 1 hour and 15 minutes, or until a toothpick inserted in the centre comes out clean.
  8. Meanwhile, combine the goat cheese, marmalade and salt.
  9. Remove the loaves from the oven and let cool completely before serving with the cheese-marmalade mixture.
Availability in stores