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July 25, 2005
Chillin' with soup?
There is something about beets that bring me more in touch with the land. Maybe it is their earthy taste, but I usually equate them with comfort food during the winter months. In the summer, they can be a tasty and refreshing treat. I like them best roasted, roasting them in the evening hours after the heat of the day has dissipated. Then, I enjoy them sliced in my salads. Beets also make a lovely chilled summer soup. Here are two versions.
Fruity Beet Soup
3 bunches of Willie Green Baby Beets
1 small Willie Walla Walla Salad Onion
1 TBS olive oil
1/2c. orange juice, maybe more as needed
1/2 tsp raspberry vinegar
1/4 tsp freshly grated ginger
Preheat the oven to 350. Cut the beet greens off, leaving about an inch of stem. Scrub the beets and place them single layer on foil. Drizzle oil on the beets. Wrap them in foil and roast for an hour until fork tender. Let the beets cool, then slip the peels off and remove the root and stem ends.
Saute the onion in the oil, until translucent. Place everything in a food processor or a blender until smooth. Add additional juice until the soup is the desired consistency. Chill and serve.
Creamy Dill Beet Soup
1 batch of Fruity Beet Soup
2 TBS yogurt
1/4 c. orange juice
1 tsp fresh chopped dill
Stir all the ingredients together. Chill and serve, garnishing with fresh dill if desired.
Posted by Christine at July 25, 2005 02:23 PM
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