Rich Chocolate Beet Bread

1 (15 ounce) can sliced beets (not pickled),
    drained, reserving 1/2 cup juice
1 1/2 cups granulated sugar
1/2 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 1/2 cups unbleached all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans (if desired)

Heat oven to 350 degrees F. Oil three 8 x 4 x 2-inch bread pans.

Puree the beets with the juice and transfer to a large bowl. Stir in the sugar, vegetable oil, eggs and vanilla extract.

In a separate bowl combine the flour, cocoa powder, baking soda and salt. Add to the beet batter and mix well. Stir in chips and nuts.

Pour the batter into prepared bread pans. They should be about three-fourths full.

Bake for 30 to 40 minutes. The bread is done when it feels dense.

Makes 12 servings.