We are so glad to have signed up for a CSA this year. Since it is only the two of us, we opted for a half share and it has been more than enough food for us. It is so nice to get a surprise bundle of fresh produce every week. There is only one vegetable that we are still trying to love...
Beets...
::sigh::
We are trying. We really are. We love beet greens. I add them to pasta, soup, I even made beet greens ravioli. But those beets...
At least, I have this recipe. It is delicious and a great way to ease you into beets. And the garnish is soooo good. It adds a nice kick to this hearty soup. Make sure you add a little bit of garnish with each bite of soup.
Do you have a favorite beet recipe? Send it my way :) ...please!
Beet Soup with Three Legumes:
Adapted from Vegetarian Cooking for Everyone by Deborah MadisonIngredients:
15 oz can kidney beans, drained and rinsed
4 medium beets, peeled and diced
1/2 cup brown or green lentils
1 cup cooked chickpeas
3-4 cups chopped beet greens
Salt and pepper, to taste
1 bunch scallions, choppped
Garnish:
3 tbsp butter
1 onion, finely diced
1/4 tsp cayenne pepper
1/4 tsp tumeric
1/2 cup plain greek yogurt (optional)
Directions:
Place beets, lentils, and 8 cups water in a large pot. Bring to a boil. Reduce heat, cover, and simmer for 25 minutes. Add kidney beans and chickpeas and simmer for 15 minutes. Add beet greens and 2 tsp salt. Simmer until greens tender, about 5 minutes. Add scallions and cook for 5 minutes. Season with salt and pepper. Turn off heat.
For the garnish, melt butter in a small saute pan. Add onions, tumeric, cayenne pepper and cook until onions soften, about 15-20 minutes.
Ladle soup into bowls. Top with garnish and yogurt.
