I love beets! So much that I have a beet tattoo on my arm. I also enjoy simple recipes that accentuate the flavors of the season. The golden beets in this soup blend beautifully with the subtle taste of coconut and curry spice. And topping this bright yellow soup with the beet greens is a great way to use the entire vegetable in one dish.
1 bunch of Golden Beets
½ a medium yellow onion, roughly chopped
Preheat oven to 375 degrees
Trim the root tip of the beets and cut off the greens (wash the greens and set aside) Quarter the beets and place in a roasting pan along with the onion. Drizzle with olive oil and sprinkle with salt and pepper. Cover with foil and roast for 25-30 minutes. Or until a knife slips easily through the beets
Meanwhile in a small saucepan over medium heat combine:
½ can of coconut milk (about 6-8oz)
1 cup of stock (or water)
½ tsp ground curry
¼ tsp ground fenugreek (if you have it)
⅛ tsp ground cumin
Bring to a simmer and whisk to combine. Keep on very low heat until beets are cooked.
Chop the washed beet greens and saute with 1 clove of minced garlic, adding a little salt and pepper to taste.
Once the beets and onion are done: blend them with the coconut milk mixture with either an immersion blender, in a food processor, or in a blender.
Top the golden soup with the sauteed beet greens and ENJOY!
~ Recipe and Photos by Meghan Feilmeier