Golden Beet Soup
by Cindi Sutter, Founder & Editor Spirited Table® - Recipe content provided by Bare Bones and written by Beth Dooley and Kip Dooley.
What’s Nourishing Us:
The Serpent and the Goddess: Women, Religion and Power in Celtic Ireland - Dr. Mary Condren
St. Brigid’s Day customs and traditions - The Connaught Telegraph
Decolonizing the Psyche with Dr. Amber McZeal - The Holistic Life Navigation Podcast
Serves 4 to 6
Golden Beet Soup / Mette Nielsen
Carrots, sweet potatoes and turnips all work well if you can’t find golden beets. Change the seasonings to your taste – try orange and mustard, vinegar and dill, or miso, soy, and rice vinegar.
You can vary the vegetables in this creamy yet creamless soup, too. A dollop of whole milk yogurt gives it a silky body. Leftovers will keep in a covered container in the refrigerator for three days. It’s especially pretty when garnished with a roasted, cubed red beet.
Ingredients
4 to 5 medium sized golden beets, about 1-1/2 pounds
1 medium red beet, optional for garnish
2 to 3 tablespoons unsalted butter
1 large onion, chopped
Pinch of salt and freshly ground black pepper
3 to 4 cups chicken or vegetable stock
1 medium Yukon gold potato, peeled and cut into chunks
1 tablespoon lemon juice, to taste
1 to 2 tablespoons prepared horseradish, to taste
¼ to 1/2 cup whole milk yogurt, optional
Instructions
Preheat the oven to 400 degrees. If the beets still have their leafy greens remove and reserve for another use. Scrub the beets, wrap individually and loosely in aluminum foil. Place the beets on a rimmed baking sheet. Roast until a sharp knife slides easily into the center of the beet, about 50 to 60 minutes. Remove the beets and allow to cool, then remove the skin. Dice the beets, being sure to keep the red beets separate from the gold and set aside.
Melt the butter in a large, deep soup pot set over medium heat, add the onion and saute until tender, about 3 to 5 minutes. Season with a pinch of salt and pepper. Add 3 cups of the chicken stock and the potato, bring to a boil, reduce the heat, and simmer until the potato is tender. Add the gold beets to the pot and simmer for a minute or two. Using an immersion blender (or working in batches pour the soup into a blender) and puree the gold beets and potato and return to the pot. Add more stock if you need to adjust the consistency. Season to taste with the lemon juice and horseradish. Swirl in the yogurt for a creamier texture and tang. Ladle the soup into bowls and garnish with the diced red beet.