Good morning everyone and Happy Monday!
As you well know, I love the vegetables of fall. There is little more enjoyable than taking a walk to the Farmer’s Market and getting seasonal produce to create delicious recipes.
Beets happen to be one of my favorites. I didn’t always like beets, and it is my experience that many people second that emotion, but now they are a staple in my diet. Not only do I find them delicious, they are also one of the most nutritious vegetables you can include in your diet.
Loaded in antioxidants, vitamins and minerals, beets also contain key nutrients that protect your heart and, if you’re a man, your love life. Tune in to find out how.
If you love beets, then you’ll love today’s video. If you hate them, I encourage you to tune in anyway and then try one of the recipes I included. They are both awesomely delicious and may change your mind, especially after you learn how good they are for you.
Once you watch the video, I’d love to hear your feedback! Do you love beets or hate them? If you hate them, would you be willing to give them a second chance now that you know how good they are for you? And lastly, do you have a favorite way to prepare them? the recipes I shared with you are by far my favorite ones, but I’d love to hear what’s cooking in your kitchen 🙂
Wishing you a happy and healthy week!
Lots of love,
Beet, Ginger and Coconut Soup
I’d love to say I created this soup, but I haven’t. The first time I tried it was at the Garden Café on the Green in Woodstock, NY on a cold winters day. I wasn’t sure I’d enjoy hot beet soup, but decided to give it a try and was happy I did. Made with coconut butter, it tastes as though it’s made with real butter and the combination of flavors is spectacular.
- 3 large beets, cleaned well, peeled and cut in chunks
- 1 inch of ginger peeled and diced
- 3 cloves garlic
- 1 large onion, diced
- 5 to 6 cups of homemade vegetable stock (commercial brand is fine too)
- 1 can low fat coconut milk
- 1 tablespoon coconut oil
- 1 teaspoon Himalayan salt or to taste
- Black pepper to taste
- Garnish: Pumpkin seeds and/or dried coconut flakes
- Place the garlic and peeled ginger in a food processor and process until there are no big chunks left. You can also mince them finely.
- In a large soup pot, heat the coconut oil. Add the onions, sautéing for a couple of minutes, then add the garlic and ginger, continuing to stir for another couple of minutes.
- Add beets and 5 cups of stock. Simmer until beets are easily pierced with a fork.
- In batches, puree the soup in a Vitamix (if you have an immersion blender that’s great too). Puree until smooth.
Add extra cup of veggie stock it you feel you need to thin out the consistency of soup. Stir in coconut milk, salt and pepper.
- Serve hot, garnished with pumpkin seeds and or coconut flakes. Enjoy!
Delicious Beetroot Salad
- 3 to 4 fresh beets
- 2 ounces Treeline Scallion Flavor soft nut cheese (you can also use goat cheese)
- ¼ cup pumpkin seeds or pistachio nuts
- Olive oil
- Himalayan salt
- Preheat oven to 350’
- Cut the beet greens off the beets (but save them for juicing or to add to soups or stir-fries).
- Clean or scrub any dirt off beets
- Place in a roasting pan and toss with olive oil. Cover with aluminum foil and place in middle rack. Roast for about an hour or two, depending on size of beets. When you can stick a fork easily into the beets, they are done.
- Remove from oven and allow to cool.
- With a dry paper towel, rub the skin off the beets. Slice thin and layer on a plate.
- Sprinkle with nut (or goat) cheese and then with pumpkin seeds (or pistachio nuts).
- Drizzle with olive oil and add Himalayan salt to taste.
- Serve cold as an appetizer.