I love experimenting with beets. They’re so healthy, but I don’t remember liking them much growing up. So I like to experiment with new recipes. This week, I had both a golden beet and red beet in the fridge so I decided to throw them together into a simple and delicious soup inspired by Epicurious.
Makes 2 bowls/4 cups
What you need
- 1 Tablespoon olive oil
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1/2 onion, chopped
- 1 large golden beet, peeled and sliced
- 1 large red beet, peeled and sliced
- 2 Tablespoons apple cider vinegar
- 2 cups water
- 1 cup low-fat milk or non-dairy alternative (I used hazelnut milk)
- 1-2 teaspoons dried dill leaves
- salt and pepper to taste
- fresh chives to garnish
How to make it
Add olive oil to a large skillet over medium heat. Add celery, carrots and onions and heat 3-5 minutes until onions begin to clear. Add beets and apple cider vinegar and heat 5-10 minutes until liquid is absorbed. Add water, cover and simmer for 30-40 minutes until beets are soft.
Add mixture to blender (in multiple batches if necessary) along with milk and dill. Blend well. Note: you may need to let the liquid cool first if your blender does not allow hot air to escape. Add salt and pepper to taste. Serve with fresh chives.