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.
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.
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.
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
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.