Beet & Cream Cheese Glaze

Participating chefs were asked to use local, seasonal produce to create a signature dish.

May 16, 2013 | | Cooking with...

Last summer The New Farm in Creemore asked me to take part in their annual Grow for The Stop fundraiser, a partnership between The New Farm and The Stop Community Food Centre in Toronto. Participating chefs were asked to use local, seasonal produce to create a signature dish. Knowing that most chefs shy away from preparing a dessert for these events, I decided to take the opportunity as a challenge and make an easy cake doughnut using fresh beets from Fiddle Foot Farm, a CSA (Community Supported Agriculture) farm near Mansfield.

The beet doughnut recipe is the result, except that instead of a traditional “ring” doughnut, which requires purchasing a professional doughnut dropper, I used an ice cream scoop to make a “Timbit”-style doughnut hole.

Beet & Cream Cheese Glaze

Recipe submitted by: Caesar Guinto and Sam Holwell ( Visit Website )


  • ½ cup cream cheese
  • 4 cups plus 1 tbsp icing sugar
  • 1 egg white
  • Juice from 4 medium-sized beets (¼ cup plus 1 tbsp)


  1. In a stand mixer with a paddle attachment, beat cream cheese and icing sugar until smooth.
  2. Add egg white and beat until smooth.
  3. While mixer is still running on low speed, gradually pour in beet juice until smooth. Store in an airtight container until ready to use.

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