I don't know about you, but I've been happily receiving CSA boxes from County Line Harvest and am elated with all the root goodness! Particularly the Beets. I absolutely love roasted beets, raw beet salads, beets & quinoa, beet kraut, beet hummus, beet ravioli, there are so many magical dishes you can create.
My ultimate favorite is Coconut Beetroot Puree. It's always a hit on every retreat, and I can proudly say I’ve converted many beet haters into beet lovers with this standout recipe. It’s beyond delicious & beautiful, and I can't wait to share it with YOU!
Before we get into the recipe, I believe it's important to know and understand the foods we are nourishing our bodies with. Below are benefits of Beets that make them even more stunning then their magenta color.
What you’ll need:Parchment paper Measuring cups & spoons Peeler Small potBlender or equivalent Fork to check beet tenderness Spoon to tasteYour presence & taste buds!
DIRECTIONS: Lay a piece of parchment paper down on your cutting board; this is to avoid staining from the beets. Rinse your beets, peel and chop. Continue prepping the rest of the ingredients listed, that way you can put it all in the pot/blender when needed (in the culinary world we call this “Mise en place” which means everything in its place).
STOVE TOPAdd coconut oil, onion, ginger, garlic, salt and pepper to a pot and sauté on medium heat for a couple of minutes; making sure to stir so nothing sticks or browns. Add the beets and coat them with the onion/garlic/ginger sauté. Sauté for a minute, the mix should be really fragrant at this point. After a minute or so, add your broth. Bring pot to a boil (uncovered), then lower heat to simmer, cover and simmer for 30 minutes. You want the beets to be nice and tender; you can check by using a fork, if it easily goes through, the beets are done! Take the pot off the heat and allow it to cool slightly.
BLENDERHead over to your blender with your pot, coconut milk, extra salt and pepper to taste. Add your entire pot to the blender; if you’re making a larger portion, you can add the beet mix in batches. Add your coconut milk and blend on high speed until mix is fully puréed (around 45-60 seconds); since it’s extra warm, as a precaution I like to cover the lid with a dish towel.
Now the most important part is that you flavor this creation to your taste. At this point I try the soup and ask myself what does it need? More coconut milk? Salt? Pepper? This is an excellent way to bring awareness to your taste buds and practice flavoring.
Leftovers are even better and can be eaten warm or cold. This soup lasts up to 5 days stored in an airtight container.
If you have questions, please don't hesitate to DM me @sisterwolfalchemy