Spring has Sprung…Spotlight on Baby Beets!

beets

If you live in Edmonton, you are likely very well acquainted with beets, as it’s one of the only vegetables available during the looooong winter months.

But I love beets, and for good reason; sweet and earthy, baby beets have a natural affinity with other ingredients and they play very nicely with many other flavours- not to mention the vibrant colours of these little baubles looks delightful on a plate.

TOPS
I so often see people discard beet greens, but you are throwing away gold- GOLD! Beet tops are super tops and can be used in smoothies, but when sautéed with coconut oil, salt, garlic and crushed red pepper and wilted make for a deeelish addition to salads or even to top your favourite protein. Do me a solid and never toss your beat greens again.

SHAVE
When I tell people they can eat beets raw, they look at me like I have two heads, but when shaved thinly and tossed into salads, raw beets add a crunchy and colourful dynamic to dishes.

JUICE
When combined with orange and ginger, beets make for a classic and uber detoxifying juice. Blood cleansing and delicious- what’s not to love!

Beet Coconut Ginger Soup

1 tablespoon olive oil
1 large yellow onion, diced
3 cloves garlic, finely chopped
1 tablespoon finely chopped ginger
3 large red beets, peeled and cut into 1/4-inch pieces
5 cups vegetable stock, divided
1 can (14.5 ounces) coconut milk
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
Parsley (optional)

In a large pot, heat oil over medium heat. Sauté onion for 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes. Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes. With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in milk, salt and pepper. Garnish with parsley and julienned beets and serve with bread, if desired.



  2 comments for “Spring has Sprung…Spotlight on Baby Beets!

  1. May 2, 2014 at 7:15 pm

    This sounds delicious! I bet it’s a beautiful colour, too! :)

    • Bianca
      May 5, 2014 at 11:24 pm

      Thank you Lindsay:)

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