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!
Cold Beet And Fennel Soup
Yield: 6 servings
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
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)
Directions:
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.
Nutrients per 1-cup of soup topped with a tablespoon of sour cream; Calories: 123g; Total Fat: 1.9g; Saturated Fat: 0g; Cholesterol: 5mg; Sodium: 824mg; Carbohydrate: 17.9g; Dietary Fiber: 4.5; Sugars: 7.4g; Protein: 2.4g
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!!!
Sharon – Pudding?? Protein Shakes??? I need recipes!!! I am dying to have more details… SO clever!!! Please come back and tell me more…
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!!!
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! 🙂
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:
http://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. 🙂
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!!
This is precisely what i was looking for. thanks a ton for the insightful blog post and keep up the great work!
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?
Will this work without the cloves ? I’m not a fan of cloves.
Yes! It would definitely still work.