When I was a 15-year-old exchange student living in Venezuela, I would often walk by a night club called La Remolacha. It struck me as a fabulous word, and I made it part of my working vocabulary. It is the Venezuelan word for “beet” and is pronounced “ray-mo-lah-chah”. It kind of sounds like a dance when you say it. Little did I know, at the time, that the word and the vegetable would be favorites of mine for years!
As a kid, the color of beets scared me away from eating them. As a young adult, I learned to appreciate both the brilliant fuchsia color and their sweet, earthy flavor.
Today, I eat beets frequently. I love to roast them with other root vegetables, lightly marinated in fresh orange juice to bring out their sweetness. I also loved to eat them chilled and tossed with goat cheese (before I couldn’t), toasted walnuts and dill – a simple combination I first tasted in the former Soviet Union where beets are a staple.
Most important to any of these dishes is that the beets are freshly cooked, not canned or pickled, and served on their own or with ingredients that complement, and even highlight, their flavor. This recipe, which includes a base of celery, apples, and walnuts, does just that, without the heaviness of the cabbage or potatoes in a traditional borscht-style soup.
Tip: Before I go any further, I’d like to point out that while you can certainly boil your beets, the best way to prepare them is to roast them in foil. They are sweeter, retain their color and nutrients better, and it’s really pretty easy – just a piece of aluminum foil, a bit of olive oil, and some patience. When they come out of the oven, the skin comes right off with just a little massaging. Here’s a video tutorial from Chow.com to show you how.
Beet Walnut Soup with a Hint of Apples
Ingredients
- 4 large beets, cooked and chopped (about 4 cups)
- 2 Tbs olive oil (or walnut oil if you have some)
- 1 Granny Smith apple, peeled and chopped
- 1 med onion, chopped
- 5 stalks of celery, chopped
- 3 cloves of garlic, chopped
- 1/3 cup raw walnuts
- 64 oz vegetable broth + more if needed
- 1 tsp sea salt
- Optional toppings: Dill, Chives, Chevre-style goat cheese
Instructions
- Heat a large soup pot to medium high heat and pour in the 2 Tbs of oil.
- Put the onion in the pan and sauté for about 5 minutes, or until the onions become translucent.
- Add the apple, celery, garlic, and walnuts and stir frequently for 5 minutes longer.
- Add the chopped beets and 2 cups of broth to the onion mixture. Using a blender or food processor, liquefy all ingredient.
- Return beet mixture to the pot, stir in the remaining broth, and bring the soup to a boil over medium high heat.
- Reduce heat to low and simmer for 15 minutes. Add salt to taste.
- Serve immediately or chilled. Top with dill or chives and maybe a spoonful of chevre on top.