Adapted from Martha Stewart
4 medium beets, trimmed, peeled, and cut into 2-inch chunks
2 c all-purpose flour
1 1/2 c sugar
1/2 c unsweetened cocoa powder
1 1/2 tsp baking soda
2 large eggs
3/4 c warm water
1/4 c safflower oil
1 tsp pure vanilla extract
Vegetable oil cooking spray
Candied Beet Chips, for garnish
Place beets in a large pot and cover with 2 inches of water. Bring to a boil, reduce heat and simmer until beets are soft and can be easily pierced with the tip of sharp knife (about 30 mins).
Remove beets from water and place in a food processor. Puree until smooth.
Heat oven to 350°F. Combine flower, sugar, cocoa powder, baking soda and 3/4 tsp of salt in a large bowl Whisk together. Add eggs, water, oil, vanilla and 1 1/4 c of the beet puree. Whisk to combine.
Grease 9 inch round cake pan. Line with parchment and coat with cooking spray. Pour batter into pan. Place in hot oven and bake for 45 mins or until inserted toothpick comes out clean. Remove cake from oven and allow to cool in pan.
Invert cake pan and remove cake. Discard parchment and allow to cook completely, right side up.
Create a level surface on top of cake by trimming with a serrated knife. Transfer, cut side down, to a cake platter. Pour chocolate glaze over top and let sit for 30 mins. garnish with candied beet chips.