If you can’t find a Golden Beet on your grocery store, you can certainly replace it with those lovely purple beets. They have similar flavors but the golden ones are slightly sweeter. Yum! Just be very careful and make sure you are using ripe beets for this recipe, you’ll know they are ripe when you cut them down and they have a bright yellow flavor as opposed to a pale color. Unripe beets taste bitter and they will ruin your soup.This Golden Beet Soup Recipe is dairy free, gluten free, vegetarian and vegan so if or any of your family members have dietary restrictions, you can serve this without any problem.For more great recipes like this one, visit Living Sweet Moments.
This recipe comes from a damp, cold winter's dinner at Dar Nour — "House of Light" — inside Tanger’s dense, whitewashed Kasbah. In a dining room full of books, intimate photos of the city’s rich literary history, patterned Berber textiles, European antiques, and flickering candles, the silky, scarlet soup was presented in a heavy white tureen. It was smooth and warmingly piquant with ginger and a generous grating of black pepper. Perfect!
Away from Tanger and its Mediterranean blues, I have been served very different versions of this soup. On a hot spring night at the edge of the vast palm groves in the southern oasis of Zagora, among dusty, pounded mud-and-straw pisé walls of an ancient house in the medina, the soup came slightly chilled and without the ginger, which allowed the earthy sweetness of the beets to come through stronger. That version tasted as perfect in Zagora as this warm, spicy version did in Tanger.
See all beet recipes.
Click here to see A Regional Approach to Moroccan Cooking.
Ingredients: 1 ¾ lb small beets 1-2 cloves garlic, minced 1 T. olive oil 1 large russet potato, peeled and diced 28 oz chicken broth salt and pepper 1.Cut off all but 1 inch of beet stems and roots, wash. Do not peel. In a large covered saucepan, ...
During June through September, when the garden was most productive, Miss O'Keeffe would often walk with me to pick the vegetables she wanted for supper. She would consider what was ripe and what flavors would be pleasing,then supper would be served near six o'clock. Meals were generally prepared according to the following preferred schedule: breakfast at 7 a.m., the noon meal at 12 o'clock, and supper at 6 p.m. This schedule is one example of the patterns that suited the artist in her nineties.
My gf gave me this recipe - it's delicious!! I translated from French... hope it makes sense!! ;) The recipe asked for 1 potato but she replaces it with 3 carrots!! You can serve it cold (which she prefers) or hot (which I prefer). She also suggests to serve it with a piece of goat cheese (mmmm!). I used recipe #72861 to bake my beets - so easy that way!! :) I wouldn't add sugar next time - I guess it depends how sweet the beets are!!
This pureed beet soup adds a deep red color to your menu. It is a perfect starter for dinner or, on its own, a good lunch. Everyone I've served it to has oohed and aahed over it. You can garnish it with chunks of soft goat cheese or sour cream. I got the recipe from my grandson and his girl friend, but have increased it and made a few minor changes. Save the beet greens that you trimmed off and wash them and either steam them in a little broth or saute them in olive oil. Do not overcook them. They are delicious and colorful served with meat, poultry, fish, or even other vegetables. Be sure to buy fresh beets that don't look shriveled or dry, or which have limp greens on them.