ROASTED BEET AND POTATO SOUP
I adapted this from a vegetarian soup while my twin toddlers were going through a soup-only phase. They love it. Luckily the rest of the family enjoys it too! It's a nice hearty puree, super-easy to put together, especially if you roast the potatoes and beets beforehand.
Provided by Kate Przybylo
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place the potatoes and beets into a baking dish, and drizzle with 1 tablespoon olive oil; season with salt and black pepper.
- Roast in the preheated oven until tender, about 1 hour; allow to cool.
- Heat 2 tablespoons of olive oil in a large soup pot over medium heat, and stir in the celery, onion, and garlic. Cook, stirring often, until the onion is translucent, about 5 minutes. Mix in the cooked vegetables, chicken broth, thyme, and bay leaf, bring to a boil, and reduce heat. Simmer until the celery is very tender, about 45 minutes.
- Remove from heat, and discard the bay leaf. Puree the mixture in the pot with an immersion blender until very well blended; stir in the milk and lemon juice to serve.
Nutrition Facts : Calories 165.8 calories, Carbohydrate 18.5 g, Cholesterol 6.1 mg, Fat 8.9 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 69.2 mg, Sugar 7.2 g
TRICOLOR ROASTED BEET SALAD WITH DILL
Steps:
- Preheat oven to 350 degrees Trim the greens from the beets and save for sauteing or use in a soup. Scrub well, trim ends, then place beets on a baking sheet. Roast until cooked through, about 1/2 to one hour depending on the size. Allow to cool, then remove the skins (they should slip off with your fingers). Cut beets into 1/2-inch wedges and place in a medium bowl.
- To make the vinaigrette, whisk the remaining ingredients together in a small bowl. Drizzle vinaigrette over beets and toss to combine. Serve on plates with a dollop of sour cream.
ROASTED BEET AND POTATO SOUP
I recently roasted five pounds of beets and have been using them for side dishes. I decided to make soup last night, and it turned out quite nice. You may get more servings, but we really like our soup and 4 servings is all I got. I am sure that canned beets would also work quite well. I like evaporated milk because it brings richness with fewer calories, but half-and-half would also be good. I don't usually have fresh celery, but 1/2 cup of chopped celery could be used instead of the flakes and 1/4 tsp fresh ground pepper instead of the peppercorns. Add an hour to the cooking time if you need to roast fresh beets.
Provided by duonyte
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter in a medium saucepan, and add the onions and garlic clove. Saute until the onions are transparent, but not browned.
- Add all the remaining ingredients, except for the evaporated milk, and enough broth to cover by about 1/2 inch.
- Bring to a boil, reduce heat and simmer, covered, for about 25 minutes, or until all the veggies are quite soft. Stir from time to time.
- Remove from heat and fish out the bay leaf.
- Puree with a immersion blender (or in a regular blender in batches).
- Add the milk and more broth, if needed, and return to the stove until just heated through.
- Note: The amount of broth will depend a bit on the exact amount of veggies and how thick you like your soup. Also, you will need to add broth or water, most likely, when reheating the next day. This is nice with a garnish of plain yogurt or sour cream.
BEET AND POTATO SALAD
This is a better version of a ubiquitous salad found in takeout shops all over France. Salade Russe, as it is called, is a mayonnaise-dressed mixture of potatoes, diced carrots, peas and other vegetables, but usually not beets. Yogurt vinaigrette stands in for mayonnaise here.
Provided by Martha Rose Shulman
Categories salads and dressings, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
- Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
- In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 321 milligrams, Sugar 4 grams, TransFat 0 grams
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ROASTED BEET SOUP WITH DILL - THIS HEALTHY KITCHEN
From thishealthykitchen.com
5/5 (6)Total Time 50 minsCategory Appetizer, SoupCalories 118 per serving
- Preheat the oven to 425 degrees F convection roast. If you don't have a convection oven or a roast function, just use 425 degrees F bake.
- Scrub/wash your beets and slice off the ends. If your beets are large, cut them in half for faster cooking, otherwise, leave them whole. Using foil, make little pockets to place your beets inside, and place the pockets on a baking tray. Fold up the sides of the foil to prevent the red beet dye from spreading and making a mess. (Refer to process photos above, if needed.) Sprinkle the beets with salt and bake until fork tender, which will take anywhere from 30-60 minutes depending on how fresh (fresher beets cook faster) and how large your beets are.
- While the beets are roasting, prepare the remaining ingredients. Melt the butter (if using) in a pan and then add the chopped onion, carrot and celery. Sauté until softened, about 5-7 minutes. Then set aside.
- Remove the beets from the oven and let cool slightly, just enough to handle. Then peel the beets (the skin will remove easily once roasted) and place them in a blender. Add the sautéed veggies, and ALL remaining ingredients to your blender and process until smooth. Work in batches, if needed.
BEET SOUP RECIPE (EASY AND CREAMY!) - STEPHANIE KAY NUTRITION
From kaynutrition.com
5/5 (4)Total Time 40 minsCategory SoupCalories 167 per serving
- In a large pot on medium heat, warm the olive oil. Add onion and garlic and cook for 3-4 minutes until onions are soft and translucent.
- Add broth, just enough to cover the beets and stir until well combined. (Only add enough broth to cover the vegetables, you may need more or less depending on the size of your beets, as you don’t want a runny soup and you can always add more at the end if needed.)
- Bring mixture to a boil, then reduce to a simmer and cook for 30 minutes until the beets are tender and can easily be pierced with a fork.
CREAMY ROASTED BEET SOUP (VEGAN) - CROWDED KITCHEN
From crowdedkitchen.com
5/5 (5)Total Time 1 hr 5 minsCategory SoupsCalories 172 per serving
- Wash beets, slice off each end and peel. Dice peeled beets into ½-inch pieces. Toss with 1-2 tbsp of olive oil to coat and sprinkle with some salt and pepper. Roast for 30-35 minutes, until fork tender. Stir once or twice while roasting.
- Preheat a large soup pot over medium heat. Add 2 tbsp olive oil and once heated, add in onions and sauté for 5-6 minutes.
- Once onions are softened, add garlic, potatoes, carrots, salt, and pepper and stir well. Cook for 5 minutes, stirring occasionally.
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