4 things to do with beets, a ton in my garden

Roasted beet salad with frisee, blue cheese and toasted walnuts

Grated Beets with lime juice,  scallions, cilantro, garlic and cumin

Beets with farro, goat cheese, basil and olive oil

Roasted beet carpaccio with orange slices, ricotta salata and tarragon

 

and a recipe for a cold beet soup

 

1 medium onion, finely chopped

Salt to taste

6 cups  vegetable broth

4 medium beets, peeled and shredded on a large-hole grater

Freshly ground black pepper

Creme fraiche

Chervil

Grated orange peel

Toasted walnuts

In a large pot over medium heat, cook onion and a little salt with the vegetable broth until the  onions are soft and translucent, about 10 minutes. Add the beets and simmer until the beets are tender about 15 minutes.  Puree the soup in a blender or food processor or with a hand-held/immersion blender. Add salt and pepper to taste. Serve chilled and garnish with creme fraiche, chervil, grated orange peel and top with toasted walnuts. 

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About cheflaury

food writer, recipe developer, animal rescuer, cook, baker, View all posts by cheflaury

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