This is the sweet birthday cake my two favorite boys brought home from Whole Foods (cough, cough, shh, don’t tell, please!) It is an amazing lemon layer cake sandwiching lemon custard all wrapped up with a pretty buttercream icing. It is so delicious in all it’s sugary badness!
This is the savory, healthy, adult version of the “birthday cake.” Thin slices of potato and roasted beets act as the crusts holding in the garlic speckled brown rice in place. To decorate, radishes were halved before roasting. This crazy concoction was tasty enough, but the beets didn’t really pair well with the rice and potatoes. The fact that they bled onto the rice gave the dish a unique esthetic, but the sweetness of the beets didn’t match the other flavors. The dish won points for interest and beauty, it’s definitely edible, but overall fantastic, it is not. How can we make thinly sliced beets into something fantastic? I had visions of a beet upside down cake of sorts. If you come up with anything, let me know!
In the mean time, I’ll eat two birthday cakes for dinner!