Last year we tried Urban Organics, who brought us a box of produce every week. I had no idea how many beets we would end up getting, and I kept trying to come up with new things to do with them (and the beet greens). It seemed there’s a dearth of good vegetables in winter, so it’s a good thing I’ve learned to like beets. This year, I found a beet soup on the Bon Appetit Cleanse and I had to try it. I have to admit, the original recipe tasted…well…healthy. So I’ve doctored it up a bit and I think this might be the still healthy but tasty version.
Beet Soup with Caramelized Onions
6-8 beets roasted in foil for an hour at 375 degrees and skinned, or pre-cooked
1 onion, chopped
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon chopped thyme
1 cup red wine
2 cups vegetable stock
2 teaspoons grated fresh ginger
1/2 teaspoon five-spice powder
1/4 cup plain yogurt
Saute the onion in the butter and olive oil until it softens. Add the thyme and continue to cook until they start to caramelize and brown. Deglaze the pan with the wine and add the beets. Cook for a few minutes. Add the stock, ginger, and five-spice powder. Cook for another 10 minutes and then let cool a little. Blend with an immersion blender or in a regular blender (carefully). Add the yogurt and stir through. Reheat if necessary. Garnish with some extra yogurt and scallion slices.