When that fall air turns crisp and cool, it’s time to dig up the beets (and if you don’t grow them, pick some up from the market, and plan on growing them next year)! Beets posses a unique earthy-sweet flavor, they’re versatile, and they’re oh-so pretty (just be careful with that juice!).
As we’ve found more recipes utilizing them, they’ve slowly become part of our regular repertoire – we roast them with cauliflower, slice them for salads, turn them into a hash with sweet potatoes, or, as in today’s recipe, make them into a vibrant crimson soup (adapted from River Cottage Every Day). Don’t let your grandparents’ pickled beets scare you away from trying them!
- 1 bunch beets, cubed (1-2 lbs)
- A swirl of olive oil
- 1 medium onion, chopped
- 1-2 cloves garlic, chopped
- 1 tsp ground cumin
- 3-4 cups chicken stock
- Salt and pepper, to taste
- For the yogurt:
- 1/2 tsp each ground cumin, ground coriander, and smoked paprika
- Pinch of cayenne, salt, and pepper
- 1/4 cup plain yogurt
- Heat the oil in a Dutch oven. Add onion, garlic, and cumin, cooking for about 5 minutes, or until soft.
- Add the beets then pour in the stock. Bring to a simmer, cover, and cook for about 20 minutes, or until the beets are soft.
- Transfer the soup to a blender, or use an immersion blender, and blend until smooth.
- Add the spices to the yogurt and stir well to combine everything.
- Ladle the soup into bowls and swirl the yogurt in.
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