I don't often cook with beets, which is an oversight I hope to correct, especially considering beets are packed full of nutrition. Both the leaves and root can be eaten. The roots are an excellent source of vitamin C, while the leaves are rich in vitamin A. Beets are also an excellent source of dietary fiber, potassium, calcium and contain anti-oxidant properties. Beets are celebrated for their medicinal properties and widely believed to be an excellent choice for purifying the blood and liver. If the leaves are green and healthy, take care to save them, even if the dish you are making only calls for the root. They make an excellent salad green.
I've adapted this recipe from Small Bites, an unusual little cookbook I found at the library recently. It's not the most vegetarian friendly cookbook, but it does contain some tasty and sophisticated recipes that I plan to make in the near future as I am intrigued by the unique blend of flavors presented throughout. If this beet soup is any indication of the quality of recipes, I'm in for a treat! The book also includes some lovely photographs of each dish.
Note: if you are not using vegetable stock, increase the amount of salt and add a teaspoon or two of celery seed.
|Orange and Beet Soup|
|Recipe by Lisa Turner|
Adapted from Small Bites
Published on September 7, 2007
Simple, colorful and nourishing winter beet soup with the fresh sweet tang of orange
Print this recipe