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Author Notes: This year has been a miracle for me and the beet. I spent my childhood making dramatic gagging noises when my dad slurped his beloved borscht, I strategically pushed the shiny, offensive cubes about my plate, hiding them under things, and even (as a more polite adult) tried swallowing some whole with a wine chaser at a dinner party.
But slowly over the last couple of years things have changed. I first was able to tolerate the beet. I then began to imagine ways they might be not-so-terrible. Just this summer I made a salad of RAW beets that I thought was pretty good. And this weekend, I made a soup. And it surpassed anything I could have hoped for. It was not just a way to sort of try to enjoy a beet- or a dish so completely loaded with other flavors that the beet was not so noticeable. This was a celebration of the beautifully colored root. An orange, pistachio drizzle and bit of sour cream added elegance to the sweet, earthy puree. I folded the beet greens into a nutty, cheesy polenta which was then fried into croutons which bulked up the soup to meal status.
I geeked out and blended both golden and red beets separately because the colors were so beautiful, but this could be simplified with one kind of beet or just by blending them all together.
Makes 8 cups
- 1 cup cornmeal
- 2 cups broth (chicken or vegetable)
- 1 cup water
- 1 cup nutty, Dutch cheese (aged gouda), shredded
- 1 cup beet greens (or chard), finely chopped
- 2 tablespoons butter
- Bring broth and water to a simmer and slowly add cornmeal whisking until incorporated. Stir continuously for about 10-12 minutes until mixture has thickened and pulls away from the pot. Stir in greens for a couple minutes until wilted. Add cheese and butter and stir until cheese has melted.
- Pour mixture into a buttered 9"x9" baking dish, let cool slightly, then cover with plastic wrap and refrigerate until cool.
- Remove plastic, run a knife around the edge of the pan and invert onto a cutting board. Cut into squares and brown in a pan with your choice of oil or butter. Alternately, the squares can be brushed with a bit of oil or melted butter and broiled until brown
Roasted Beet Soup
- 2 pounds beets, peeled, cut into 1/2" cubes (use gloves)
- 1 small onion, quartered
- 3 garlic cloves in peels
- 4 thyme sprigs
- 2 tablespoons olive oil
- 5 cups chicken or vegetable broth
- 1/2 cup roasted, salted pistachios (I use the Everybody's Nuts salt & pepper)
- 1/2 cup parsley, chopped
- 1 orange, zested, juiced
- 2 tablespoons sherry vinegar
- 1/4 cup olive oil
- sour cream for garnish
- Heat oven to 400°.
- Toss beets, onion and garlic with olive oil and spread on a baking sheet. If you use red and golden beets, keep them separate on the pan. Sprinkle with salt and thyme sprigs. Roast 45-60 minutes (until beginning to brown), stirring a couple times, and removing garlic about halfway through.
- Peel garlic and add it with beets, onion and broth to a blender and blend until smooth (again, you can do the beets separately just by dividing the onion/garlic/broth). I used about 4 1/2 cups of the broth, but you might want it a bit thicker or thinner. Season to taste with salt and pepper and add to a pot (or two) to simmer for about 10 minutes.
- Rinse blender and add pistachios, 1/4 c of the orange juice, 1 T of the zest, the vinegar and oil. Pulse to blend and season with salt and pepper. Alternately, you can hand chop the nuts and parsley and just mix with the oil and vinegar which might make a prettier drizzle.
- Pour soup into a bowl, drizzle with vinaigrette, sour cream and top with just cooked croutons.
- * This soup could be made vegan by using vegetable stock in the soup and by omitting the cheese and butter in the polenta.
- This recipe was entered in the contest for Your Best Warm Weather Soup
- This recipe was entered in the contest for Your Best Recipe for Autumn Soup
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