Are you wondering how to cook beets or are you looking for a beet recipe?
Why not make some yummy beet soup. This was 100% an experiment, but it turned out fantastic! Some flavours may need to be adjusted, as I didn't really measure the spices.
Please taste as you go!
1 tbsp oil
1 med/large onion - chopped
2 cloves of garlic - pressed
1/2 C red wine vinegar
1 bunch of beets with leafs (there were about 6 in the bunch I bought) - beets and stems chunked, leaves reserved
1 sweet potato - chunked
2 large carrots - chunked
2 macintosh apples (or any soft smaller apple) - chunked
1 tsp ground clove
1 tsp fresh ground nutmeg*
2 tbsp curry powder
16 cups water**
2 veggie bullion cubes
salt and pepper to taste (a lot of salt is required for such a huge pot of soup though)
2 cups of sweet peas
- On medium heat, add oil and sauté onion until translucent, add pressed garlic, cook until fragrant, about 2 min. Clean up sticky bits on bottom of pot by adding vinegar and scrape, scrape, scrape... Yum, flavourful!
- Add beets, stems, sweet potato, carrots, apple**, ground clove, nutmeg, and curry powder. Stir these around the pot for 5 minutes, just to get the flavours released, and roast them up a bit before boiling them. Add water, bullion, salt and pepper. Continue cooking over medium heat for about half an hour, or until the beets are soft (the beets take the longest to cook, so make sure you test them with a fork and not the other veggies).
- Remove veggies from broth (meshed ladle or strainer) and place in food processor. Turn it on and pulverize! I left mine on for a good 3 minutes. When no chunks are left, pour back into the broth left in the pot and stir to combine. At this point, taste the soup to make sure it has enough flavour. It is likely quite a bit of salt will be needed for maximum flavour. Add peas and beat leaves, and simmer over low heat for 30 minutes until beat leaves are soft. Enjoy!
- You could add some lemon zest to the final 30 minutes of cooking. Maybe serve with a small spoon of sour cream, and crusty bread... Delish!
*My cookin' Auntie always insists on fresh nutmeg, and until I used it in this I never knew why... now I do. HIGHLY recommended!
**It is not necessary to peel any of the veggies. A LOT of nutrition is in the skins and we'll be pulverizing these later, so no one will ever know!
If anyone does try this recipe out, please let me know what you think and how you may have adjusted ingredients!
Front Desk Administration and Coordinator