We're having a GREAT beet season. So naturally, that means we've been eating lots of beets. Adding them with other seasonal veggies is the best way to get the freshest flavors all in one delicious dish. Not to mention, they're fast and easy!
Pureed Beet Soup
- 2 tablespoons olive oil
- 1 onion, coarsely chopped
- Coarse salt and freshly ground pepper
- 2 pounds beets, peeled and cut into 1-inch chunks
- 1 can (14 1/2 ounces) veggie broth
- 1 to 3 teaspoons fresh lemon juice
In a large Dutch oven or pot, heat oil over medium heat. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.
Add beets, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until beets are tender, about 20 minutes.
- Using a blender or an immersion blender, puree broth and vegetables until smooth. If using a blender, work in batches and fill only halfway, allowing heat to escape: Remove cap from hole in lid, cover lid firmly with a dish towel, and blend. Transfer to a clean pot as you work. Adjust soup's consistency with a little water if necessary. Season with salt, pepper, and lemon juice.
Roasted Beet Salad with Tomatoes and Oranges
- 5-6 Beets
- 2 large tomatoes (I used Golden Jubilees bc they are so beautiful with the beets)
- Handful of fresh basil and thai basil
- Olive oil
- Himalayan salt and fresh pepper
- 1 large orange
- Clean and cut the beets into large chunks. Coat the beets with olive oil, salt and pepper. spread them out on a baking sheet (pref. made of clay) and bake in the oven at 375 tossing every 5 minutes in the oven until nice the beets are soft and slightly charred. Remove from oven and set aside.
- Cut the tomatoes and oranges into large chunks and chiffonade the herbs. Toss them all in bowl and when the beets are cooled down a bit, add them as well.
- Drizzle with olive oil and season with Himalayan salt and pepper.
- Serve over a bed of arugula and enjoy on its own!