Purple Velvet Torte

2 ½ cups grated beets
1 cup agave nectar
4 eggs
½ cup grapeseed oil
1 tablespoon vanilla extract
½ teaspoon almond extract
½ cup cacao powder
½ teaspoon celtic sea salt

1. In a medium saucepan, heat the beets and agave to a boil, then cover
2. Reduce to a simmer and cook for 30 minutes, until beets are soft
3. Transfer beet-agave mixture to a Vitamix and puree on highest speed until smooth
4. Blend in eggs, oil, vanilla, almond extract, cacao and salt until thoroughly incorporated
5. Pour batter into a well greased 9-inch cake pan
6. Bake at 350° for 30-35 minutes until a knife inserted into the center comes out clean
7. Cool and serve

Stolen From HERE!