Discover the flavor of this root vegetable and appreciate all the wonderful things it does for your body. High in fiber, satisfyingly sweet, and a good source of iron, beets can be eaten raw, steamed, roasted, or sautéed.
Try this delicious beet soup today!
Creamy Beat Soup
3 Tbsp. olive oil
1 medium onion
3 cloves garlic, chopped
6 medium golden beets, peeled and chopped
2 C. beef stock
Salt and Pepper to taste
Heavy Cream for garnish
Sautee onions and garlic in a medium saucepan until soft; about 5 minutes. Stir in beets, and cook for 1 minute.
Add beef stock and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Serve with a swirl of cream for garnish.
Looking for a natural way to dye your eggs for Easter?
Try these ingredients for beautiful, healthy colored eggs:
Green: Spinach, kale, dandelion greens, fennel tops, green or yellow apple skins
Yellow: Chopped carrots, green tea, goldenrod, peel of oranges, termeric
Orange: Skin of yellow onions, paprika, beets
Pink: beets, strawberries, amaranth flowers
Lavender: Blueberries, blackberries, grape juice
Generally, it takes approximately 2 cups of fresh produce, or 2 tablespoons of spice to produce the desired pigment. Add the coloring ingredient to to cups of water in a small pot and bring to a boil. Reduce heat, cover and simmer for 10 minutes (or longer for deeper color). Stain through a fine mesh sieve and add 2 tsp. distilled white vinegar. Let cool.
Submerge hard boiled eggs (white preferred) in dye. Soak eggs until desired shade is achieved. Soaking eggs overnight will produce a richer color.