Beets create a beautiful gem tone colored broth. It's as pretty to look at is it is good for you. Beets are loaded with folate, manganese and potassium. Choose firm small to medium beets, when they get too large they get woody and tough. They can be shredded and eaten raw in salads. One of my favorite salads- Orange Beet Salad uses cooked beets To cook them- remove the leaves and the roots, wash and boil 20 -30 min. till easily pierced with a fork, then remove the skins- they will slip right off. Beets can also be roasted or steamed. Don't forget to eat the nutritious greens as well- they can be cooked like any other greens or put into smoothies. This is a vegan recipe unless you add the sour cream.
Borscht
2 c. sliced cooked beets (I used a bunch from my garden-about 6 should do, or you could sub canned)
1/2 of a red pepper, diced
3 carrots, diced
1 onion, diced
2 stalks celery, diced
28 oz. can of diced tomatoes
8 c. water
1 T. red wine vinegar
1 tsp. sea salt
freshly ground black pepper
sour cream, opt.
Combine all ingredients except salt, pepper and sour cream in a large soup pan. Bring to a boil, reduce heat and simmer 1 hour. Add salt and pepper to taste, serve with a dollop of sour cream if desired. Goes great with a nice crusty whole grain bread and a green salad. Reheats well.
