Beet Soup

For the more authentic Classic Polish Borscht (a.k.a. Barszcz) recipe that inspired this post, click here! My version has simplified the process (I didn’t boil the beets whole, then remove half to dice them up, for example…) and includes more of our in-season veggies (gotta get the greens in when you can!).

Sometimes you just need soup on a cold winter day. Other times you just need soup to have a good excuse to eat more bread on a cold winter day. Once in a while, beet soup is just the right thing to nourish your body and brighten up your afternoon. Try it this week!

INGREDIENTS

2 or 3 beets, chopped into small cubes

1 or 2 turnips, chopped into small cubes (optional)

1 large onion, finely chopped

2 or 3 celery stalks, chopped

a couple of handfuls of dried shitake mushroom (or other dried mushrooms)

3 vegetable bouillon cubes (I used Edward & Sons Not-Beef)

and/or (if you’re not going for a vegetarian meal) 1 lb beef bones

8 garlic cloves, peeled and chopped

3 bay leaves

2 tsp ground black pepper

1/2 tsp marjoram (optional)

1 to 3 cups greens, finely chopped (try using your turnip and beet greens here, and/or spinach and/or kale)

4 to 6 green onions, chopped

3 tbs fresh lemon juice

parsley, cilantro and/or microgreens (optional)

INSTRUCTIONS

Add all ingredients (except the greens, green onions,lemon juice, parsely, cilantro & microgreens) to a pot with around 12 cups water

Bring to a boil, then simmer for 20 minutes or so, until beets are cooked through.

Add greens and green onions and simmer for 3 to 5 more minutes

Turn off heat and stir in the lemon juice before serving.

Serve with crusty bread or croutons. Garnish with parsley, cilantro and/or microgreens!

Roasted Delicata and Beet Salad

This flexible recipe was inspired by this beautiful one! My modification simplifies it (I don’t see when or why I should remove the skin from my beets!) and suggests orange juice or honey instead of agave nectar for the sweetener.

Use this week’s veggies to make this flexible salad. Here are some ideas for different directions you can take it!

INGREDIENTS

1 delicata squash

1 large beet or a few smaller ones

olive oil

salt and pepper to taste

1/3 cup feta cheese or sunflower seeds for a vegan version

salad mix

microgreens

For the Dressing—

1/4 cup red wine or balsamic vinegar

1 tsp dijon mustard (optional)

juice of one orange or 1 tsp honey

1/2 tsp rosemary or thyme or oregano

salt and pepper to taste

INSTRUCTIONS

Slice the delicata in half, remove the seeds and then slice into 1/2 inch slices

Slice beet in half and then slice each half into 1/2 inch slices

Put on a baking sheet lined with parchment paper, sprinkle with salt, pepper and drizzle with olive oil.

Roast at 400 degrees until cooked through and slightly crisped.

Toss with salad, feta or sunflower seeds and dressing. Top with microgreens and enjoy!

Indulgent Quick Pickle Beet Salad

Ingredients:

Once Harvard Medical School’s Vegetable of the Month, this article highlights a few the nutritional and medicinal benefits of beets (high in vitamin B and manganese and contributes to lower blood pressure). Also, they find that you gotta make it sound indulgent if you want people to eat more of it.

1 to 2 cups beets (thinly sliced— try shaving it with a potato peeler) Option to do half carrots, also shaved with a peeler

1/4 to 1/2 cup vinegar (try red wine vinegar, rice vinegar or apple cider vinegar)

1/2 to 1 1/2 tbs sugar (or not, people make sugar out of beets so they’re already pretty sweet…you decide how much to indulge!)

1/2 to 1 tsp salt (again, you decide how much)

lettuce or other salad greens—use what you’ve got!

olive oil

microgreens (this week, we’ve got purple kohlrabi!)

other optional toppings: nuts (try pistachios!) and/or seeds (maybe sesame, sunflower or pepitas)

Instructions:

In a small pot, heat vinegar, salt and sugar until boiling then remove from heat and add beets (and carrots if you’re using them). Let sit and cool or at least 10 minutes.

In a salad bowl, toss lettuce (or salad greens) with a little olive oil, salt, pepper and a dash of lemon.

Add cooled quick pickled beets (and carrots, if using)

Top with a generous handful of microgreens and other optional nuts and/or seeds.