Many times I hear someone say, " I don't like beets; they taste like dirt!" and I just shake my head. To me that means they just haven't had the right beet and the best preparation. For those newbies, I urge them to try Golden Beets. Not only are they so pretty with their bright yellow rings, but the taste is milder than the red variety.
Here's a great soup that brings out their sweet, mellow flavor. It's so rich and creamy, you'd think there's cream in it! This recipe can easily be made vegan with oil instead of butter and by using vegetable broth. Give it a try and see if you still think beets taste like dirt!
Golden Beet Soup
6 Tbl unsalted butter
4 1/2 cups chopped onions
9 - 2 1/2 " beets, peeled, cut into 1/2" cubes (8-9 cups), greens reserved
4 tsp minced ginger
1 Tbl grated lemon peel
2-3 Tbl lemon juice
6 cups (or more) vegetable or low-sodium chicken broth
Melt butter in a large pot over medium heat. Add beets, onions, ginger and lemon peel. Cover; cook 15 min, stirring occasionally.
Add 6 cups of broth and bring to a boil. Cover; reduce heat and simmer until beets are very tender (approx. 1 hour). Remove from heat.
Puree soup. Return to pot and add 2 Tbl lemon juice and thin with more broth, if needed. Season with salt & pepper and more lemon juice, to taste.
Slice beet greens to make 3/4 cup. Microwave 1 minute until wilted. Place in blender with 3/4 cup soup and puree.
Ladle soup into bowls and drizzle with greens puree.