Call me naive but I never realized that beets kinda, sorta have a bad rap. While I was researching different beet recipes, I came upon article after article speaking of the universal challenge people tend to have with beets.
They are too earthy. They taste like dirt. They are too messy to work with. And on it went…
I had no idea these feelings existed and was really surprised because I have never had a negative thing to say about beets and had no idea that they weren’t a favorite to all!
Fresh beets as sweet and earthy (in a good way). As a matter of fact, along with carrots and potatoes, beets rank right up there as a vegetable with the highest sugar content SO you know they have to be sweet!
Unlike most people in the country right now, SoCal just hasn’t been that hot! We have been cool and overcast so I haven’t been in the swing of making the “normal” summertime fare. I know the idea of soup right now might sound crazy to many of you but remember, it’s a cold soup! And it is surprisingly delicious and refreshing.
And although the bowl is a bright, vibrant red created by the beets it’s the fennel that keeps this soup clean and light enough to enjoy in the warmer summer months.
Fennel is just so crisp and clean tasting that it has a way of brightening and lightening whatever dish you add it to.
This soup works best cold or at room temperature and is transformed from good to great when topped with sour cream and chives.
Do you like beets? Have you always liked them or did you have to learn to like them? I’m dying to hear the inside scoop.
Ingredients
- 1 tbsp olive oil
- 1 white onion thinly sliced into half moons
- 1 clove of garlic chopped
- 1 lb beets peeled and cut into match sticks
- 2 small bulbs of fennel quartered, cored, and sliced
- 1 bay leaf
- 2 whole cloves
- 4-6 cups of veggie stock
- Salt and pepper to taste
- Garnish w/ sour cream and chives optional
Instructions
- Heat olive oil in a large pot over a medium heat. Stir in the onions along with a pinch of salt and allow to cook for about 8 minutes or until the onions are translucent.
- Stir in garlic, beets, and fennel. Cook for another five minutes and then add in the veggie broth. You want to add just enough broth to cover your veggies.
- Toss in the bay leaf and cloves (you will be fishing these out later, so if you have a piece of cheesecloth to wrap them in you can save yourself the effort later!).
- Bring everything to a boil then reduce to a simmer and cook for about 25 minutes or until the veggies are tender.
- Remove bay leaf and cloves and serve yourself a nice big bowl.
- Top with a dollop of sour cream and some fresh snipped chives enjoy!!
- Makes about 6 cups.
Nutrition
Calories: 61kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 60mg | Potassium: 272mg | Fiber: 2g | Sugar: 6g | Vitamin A: 25IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 0.6mg
Sharon says
I adore beets. I just realized this recently. I have made puddings with them, I have put them in protein shakes.
They go great with chocolate!!!
I think people don’t like PICKLED beets or CANNED beets. Let me tell you, there is nothing wrong with a roasted beet!!!
Dani says
Sharon – Pudding?? Protein Shakes??? I need recipes!!! I am dying to have more details… SO clever!!! Please come back and tell me more…
karen says
I never liked beets and I think it’s because I’ve only been introduced to the canned variety when I was young. We have a restaurant in St. Louis, Pi (whose claim to fame is now that of Pres. Obama’s favorite pizza), that has a great salad which includes julienned beets. I was skeptical but I ordered the salad on a friend’s suggestion and I was hooked! I want to try your recipe Dani! I know they are so good for us….and they are beautiful!!!
Angela says
I love beets! My husband does not like it and very few of my friends do either. My dad introduced us to it when we were young in our salads.
You are right Dani, they are sweet. I buy them at the farmers market and boil them for just a little bit. Then chop them up in my salads or use them as an appetizer.
Beet Crostini- Beets roasted and pureed with goat cheese to make a nice creamy spread. Then topped with a little sprig of mint. Yummy! 🙂
Sonja says
There are tons of beet recipes out there. I love them in every way – even pickled. The thing I absolutely adore about them is the fine earthy taste…it’s very natural, original, lusty….hard to describe.
However, I’ve made this pudding/cake here a week ago and everyone loved it:
https://cannelle-vanille.blogspot.com/2009/09/chocolate-and-roasted-beet-pudding.html
My mom used to make a pudding out of beet puree, egg yolks, milk and a little nutmeg, that was delicious.
But honestly – for me there’s nothing better than fresh, shorty cooked beets with a shallot-vinaigrette and fresh grounded black pepper. 🙂
Dani says
Karen – Canned beets are not a good representation of beets. Ya gotta have them fresh before you can decide if you like/dislike them, don’t you agree? And I agree… they are SO beautiful!
Angela – Your Beet Crostini’s sound so good (and so easy)! Thanks for sharing I will definitely give them a try!
Sonja – I too love their earthy, sweet taste! Your cakes sound amazing… and the pudding too! Who knew beets could be SO versatile!!
memory foam mattress says
This is precisely what i was looking for. thanks a ton for the insightful blog post and keep up the great work!
Diane Wright says
Sounds delicious! I love beets. Will definitely be trying this recipe! but I have a question: I assume you are suppose to refrigerate the soup after cooking…how long?
Erin+Johnson says
Will this work without the cloves ? I’m not a fan of cloves.
Dani says
Yes! It would definitely still work.