Thursday, August 19, 2010
Golden Beet Experiment
Although the weather is unusually cool already, I’m just not ready to commit to fall yet. It’s still August. And to me, oven roasted vegetables are for fall and winter. I’m a very seasonal person, so in the summer I want food that epitomizes summer, in the winter, I eat winter comfort food. You get the picture. So what should I do with those beautiful beets for a summer season dish?
I saw a recipe in Farmers’ Market magazine for a golden beet smoothie made with Greek yogurt. I thought that might be interesting. But Larry said no way. No beet smoothie. But it made me think that maybe I could come up with a light summery beet soup with a yogurt base. The final result didn't actually use the yogurt in the soup base because once I tasted it, the beet flavor was so lovely, I didn't want to dilute it. The yogurt became a garnish.
Golden Beet Summer Soup
1 can low salt chicken broth
4 golden beets
1 Tbsp heavy cream
½ tsp lemon zest, finely chopped
1 tsp fresh chives chopped
Salt and pepper
Wash beets, wrap in foil and bake in oven at 400 degrees until fork tender (about an hour). When cool, skin the beets. Beets can be refrigerated at this point for later use, or proceed with soup. Chop beets into cubes.
This makes a nice light, very beet-flavored soup. I served it with a green salad and crostini topped with goat cheese and chives. My experiment got rave reviews from my husband. He thought the goat cheese crostini made the perfect accompaniment for the soup. I doubt the smoothie would have met with the same accolades.