Dark Choc Beet Bundt Cake

3 medium beets cooked and cooled
1/2 cup unsalted butter, melted
1/2 cup light olive oil
3/4 cup pure maple syrup
1/2 cup honey
3 medium eggs
1 tsp pure vanilla extract
1 cup white flour
1 cup whole wheat flour
3/4 cup cocoa powder
2 tsp baking soda
1/2 tsp sea salt

preheat oven to 350F. Butter a 10 cup bundt pan and dust lightly with cocoa powder. Grate the beets and measure them, you should have 2 cups. transfer them to a colander and allow to drain any excess moisture. In a large mixing bowl whisk the melted butter, olive oil, maple syrup, and honey until well blended. Add eggs, one at a time and beat until smooth. Add the vanilla. Sift the flours, cocoa, baking soda, and salt. Gently fold the flour mixture into the wet ingredients, do not over mix. Fold the beets into the batter then scrape batter into the prepared pan. Bake for 35-45 minutes our until wooden skewer comes out clean. Allow to cool in pan for 20 min. Carefully invert the pan onto a plate, tap gently, and the cake will drop out. Serve warm or cool.

Serving Size: 10