CREAMY BEET SOUP
This vegan roasted beet soup is extra creamy, flavorful, and comforting. It's easy to make and kid-friendly. The beet flavor isn't overwhelming with the addition of potatoes, carrots and apple for a well-rounded soup. Perfect for a plant-based weeknight dinner!
Provided by Lexi
Categories Soups
Time 1h5m
Number Of Ingredients 13
Steps:
- Preheat oven to 375˚ F. To make clean up easier, line a baking sheet with parchment paper.
- Wash beets, slice off each end and peel. Dice peeled beets into ½-inch pieces. Toss with 1-2 tbsp of olive oil to coat and sprinkle with some salt and pepper. Roast for 30-35 minutes, until fork tender. Stir once or twice while roasting.
- Preheat a large soup pot over medium heat. Add 2 tbsp olive oil and once heated, add in onions and sauté for 5-6 minutes.
- Once onions are softened, add garlic, potatoes, carrots, salt, and pepper and stir well. Cook for 5 minutes, stirring occasionally.
- Add roasted beets, apple, and broth to the pot. Bring to a boil, then lower to medium heat and cover. Simmer for 20 minutes, until potatoes are tender.
- Carefully transfer soup to a heat safe blender and blend until smooth and creamy. Add lemon juice and milk and blend for another 30 seconds. Alternatively, keep the soup in a pot and blend with an immersion blender.
- Taste and adjust seasoning as desired. Pour soup back into the pot and stir in the fresh dill. Cook for additional 5 minutes over low heat.
- Serve hot topped with a drizzle of olive oil, fresh dill and bread.
Nutrition Facts : Calories 172 calories, Sugar 8.2 g, Sodium 1064.1 mg, Fat 8.5 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 23.3 g, Fiber 4 g, Protein 2.6 g, Cholesterol 0 mg
ROASTED BEETS WITH LEMON
Provided by Food Network Kitchen
Time 1h30m
Number Of Ingredients 0
Steps:
- Put 2 pounds beets in a baking dish lined with a large sheet of aluminum foil. Sprinkle with 1 tablespoon olive oil, 3 tablespoons water and 1 teaspoon kosher salt. Bring the foil edges together; fold to seal. Roast at 325 degrees F until tender, 45 minutes for small beets and up to 2 hours, 30 minutes for large ones. Let cool. Peel the beets; cut into cubes. Whisk the juice of 1 lemon, 1 1/2 teaspoons sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl; whisk in 3 tablespoons olive oil. Toss with the beets.
- TIP: Roasting beets intensifies their sweet, earthy flavor. All they need is a simple vinaigrette.
- How to Peel and Juice a Beet
SUMMER BORSCHT
Provided by Ina Garten Bio & Top Recipes
Time 4h50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.
- In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.
GLAZED BEETS WITH CREME FRAICHE AND PISTACHIOS
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- For the beets, preheat the oven to 400 degrees F.
- Massage each beet with about a teaspoon of oil and season with salt and pepper. Individually wrap each beet in aluminum foil. Place the beets on a baking sheet and bake for about an hour, or until you can easily pierce them with a knife.
- When the beets have cooled enough to handle but are still warm, unwrap them and rub them with a dry kitchen towel or paper towels to remove their skin. Cut the beets into quarters and allow to cool completely.
- Fill a high-sided saute pan with 1/4 cup of water, the honey and butter and place over medium-high heat; stir gently. Once the mixture begins to thicken and form a glaze, turn off the heat, add the cooked beets and toss to coat them in the glaze. Season to taste with salt and pepper.
- For the pistachios, toast them in a small saute pan over medium heat just until they're warm and you can smell their "pistachio-ness." Cool and chop or crush them slightly; they should remain chunky to give good crunch to the dish.
- For the creme fraiche, place it in a bowl and mix with the lemon zest and about half the chopped mint. Refrigerate until you're ready to assemble the dish.
- To serve, spoon the creme fraiche mixture over the bottom of a medium serving dish. Place the warm beets (reheat them if necessary) on top of the creme fraiche in a single layer. (Resist the urge to pile these beauties high; you'll want to be getting creme fraiche and beet in every bite.) If there's any glaze leftover in the pan, pour it over the beets. Sprinkle the pistachios over the beets. Tear the parsley leaves with your fingertips and let them fall naturally over the beets. Sprinkle on the rest of the mint, add a few grinds of fresh black pepper and you're good to go.
BEET BORSCHT
My mother used to make this hearty soup from her garden's bountiful crop of beets and other vegetables. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. If desired, top each serving with sour cream and chives or dill.
Nutrition Facts : Calories 48 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 375mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
BEETS WITH CHIVE CREAM
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Boil 6 to 8 beets in salted water until tender, about 35 minutes. Drain and cool slightly, then rub off the skins. Quarter and toss with 2 tablespoons olive oil, and salt and pepper. Serve with Greek yogurt mixed with chopped chives and salt.
TAGLIATELLE WITH SHREDDED BEETS, SOUR CREAM, AND PARSLEY
Categories Pasta Vegetable Sauté Vegetarian Quick & Easy Beet Spring Sour Cream Parsley Bon Appétit
Yield Makes 6 first-course or 4 main-course servings
Number Of Ingredients 9
Steps:
- Melt butter with oil in large nonstick skillet over medium heat. Add garlic; stir until pale golden, about 1 minute. Add beets and cayenne; reduce heat to medium-low and sauté just until beets are tender, about 12 minutes. Stir in lemon juice.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
- Drain pasta and return to pot. Stir in sour cream and 4 tablespoons parsley, then beet mixture. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with remaining 2 tablespoons parsley and serve.
CREAMY BEET GREENS
If you happen to get beets with the greens attached, don't toss them! They make a delicious vegetable side!
Provided by Colin Linton
Categories Side Dish Vegetables Greens
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Heat a skillet over medium heat. Add water and beet greens; cook until greens have wilted, 3 to 5 minutes. Season with salt and pepper and cook until most of the liquid has evaporated. Add garlic and cream and simmer until cream has thickened, about 5 more minutes.
Nutrition Facts : Calories 107 calories, Carbohydrate 1.7 g, Cholesterol 40.8 mg, Fat 11 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 6.9 g, Sodium 72 mg, Sugar 0.1 g
BEET WITH CREAM & LEMON
Make and share this Beet With Cream & Lemon recipe from Food.com.
Provided by English_Rose
Categories Vegetable
Time 28m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350F, and butter a shallow oven-proof dish.
- Drain the beets and cut into 3-4mm thick slices. Arrange in the dish, overlapping them.
- Sprinkle the lemon zest over the beets, pour on the cream and season with salt & pepper.
- Bake for 20 minutes. Remove from the oven, sprinkle the breadcrumbs over the top and brown under a hot broiler.
Nutrition Facts : Calories 237.4, Fat 17.2, SaturatedFat 10.4, Cholesterol 59, Sodium 154.3, Carbohydrate 20.8, Fiber 3.8, Sugar 7.5, Protein 4.3
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