Darlings! Welcome to week two of Meatless Mondays! Would you believe that La Diva STILL has a bunch of baby beets from last month's CSA? When I looked in my refrigerator I was surprised to find that I had at least a dozen of the earthy root vegetables and thought to myself: better get to steppin' Diva Girl before they go bad! But what could I do with them besides tossing them in a salad?
Okay, to tell the truth, La Diva used to LOATHE beets. That is until I started getting them in my CSA and learned that roasting farm fresh, organic beets were so much tastier and sweeter than the muddy flavored beets from cans that I'd been brought up on. So, if La Diva liked roasted beets in salads, then it stood to reason that a roasted beet soup would please my palate too, right?
I roasted the beets and a quartered white onion in olive oil until tender and then dropped them into a veggie broth to simmer with thyme and a bay leaf. After 45 minutes, the taste was divine! La Diva couldn't believe this!
I pureed the beets and then pushed them through a sieve and put them back into the pan. I tasted it and instantly though: BABY FOOD. Blech. Hmmm.....
What could La Diva add to give this soup a bit of texture? Croutons! I fried up cubes of yesterday's baguette and then for flavor, tossed dill butter and salt through them. I ladled up the soup, squirted a bit of plain Greek yogurt through and then dropped the crunchy bread on top. Wow. So pretty!
La Diva's colorful roasted beet soup with dill butter croutons and yogurt.
RESULT: Hmmmmm.....The soup tasted good actually but I think I would have preferred the texture more had I left the beets chunky in the flavorful broth. I was not overly thrilled that once I pureed the beets, the lovely broth was gone and I was left with a super strong beet taste! But then again, I don't like beets and what the heck did I think was going to happen? Honestly, I could not have enjoyed this soup without the crunchy texture of the croutons, the grassy dill flavor gave the soup that extra bit of "oomph" it required.
Would I make this soup again? Doubtful. In the future, La Diva is stickin' to roasted beet salad with feta and pine nuts. While beets are really not a vegetable I would ever crave, at least I can't say I still LOATHE them!
Do I think you would like this soup if you are a beet lover? ABSOLUTELY. Cost effective, quick and healthy, this would make a good, body-cleansing meal after a few nights of rich foods (or anytime, really.)
Do you require a personal chef for private parties or corporate events? Laura Lafata aka La Diva will show YOU how to be fabulous in the kitchen while offering a unique brand of entertainment. Click HERE for more info.cooking class, cocktails, parties, cocktail party, Miami, coral gables, events, bartending class, cocktail class, Laura Lafata, Miami Beach, miami cooking classes, bachelorette parties, bachelorette party, personal chef, corporate events, catering, personal chef, party entertainment, www.ladivacucina.com, top chef
Borsht! I love to add a great big dollop of sour cream (yogurt works too) to a bowl of cold beet soup, stir it in, and presto! HOT (color, not temp) PINK yumminess...
ReplyDeleteGood afternoon La Diva,
ReplyDeleteCongratulations on your win! A very fine job indeed.
I suppose I would try it. Yet a phrase that Boxer quoted to K9 comes back to me. " it's a god damn Beet, nothing's going to eat it"
Yes, congrats on your Smackdown win! This roasted beet soup looks gorgeous and I love the idea of pairing the soup with those dill croutons. Must say I loathed beets growing up with canned Harvard beets, but came to love them after I discovered fresh ones, and the borscht recipe from The Moosewood Cookbook. Roasted beets can also be turned into a tasty app by layering beet slices with blue cheese or goat cheese. I'll be you could also turn them into a topping for an interesting bruschetta on dilled bread like you used for the croutons.
ReplyDeleteHappy meatless Monday!
I think you're right with not pureeing the beets. You get that gritty, muddy taste. Your plating on this dish was outstanding.
ReplyDeleteI didn't realize you won the throwdown. I didn't really go around to look at the competition because I didn't have to after seeing your dishes. I did see Karl's - sort of. What I could see (I kid) looked good.
For everyone reading, I tried LaDiva's Carribean Chicken on Sunday and it came out pretty good (although I had some problems with the Mrs taking over on the cooking - unsolicited help). So I can only imagine how good the rest of her meal tasted. Even the skewered jerked pork on sugar cane, which I did not intentionally make a joke about.
I'm lovin' the Meatless Mondays!
ReplyDeleteRoasting beets before the soup stage is a great idea! The pictures are beautiful, and the soup has such an amazing color.
ReplyDeleteI grew up eating the Lithuanian version of borscht. Chopped beets are cooked in broth and left chunky. Served with chopped dill and a dollop of sour cream (or yogurt). Cold in summer and hot in winter. Served with a boiled potato on the side. The Russian and Ukranian versions include carrots, onion and stew beef. It's good, but not the same...
I would have loved that soup! Huge huge beet fan here.
ReplyDeleteI made a huge batch of chili. NOT meatless. ROFL But still, my first outing in years without a can (except one can of organic tomato sauce).
Anyway, if I lived next door to you as I do in my fantasy world, I'd have come over to ask you to remind me about your chili spice mixture and I'd have made off with all the soup. Win-win.
Gorgeous soup.
Hey kids, thanks for stopping by!
ReplyDeleteMargie, you can't beat the beautiful color of YOUR beets! And the flavor is awesome!
Karl, either you love beets or you don't. I wish I loved 'em but I don't! Although my adult sensibilities won't allow me to waste them or give them away!
Eggy, thanks! I like your ideas for the beets!
Ah Buzzy, your reputation precedes you! I THOUGHT it was a joke!!! Funny anyway and completely expected! Buzz, these beets are not muddy at all. Seriously. Small and sweet but I just don't like a puree texture in my soups unless its really silky. Best to keep the broth undiluted for me!
Thanks Dani, I have loads of ideas! But they have to be DJ Nevah L8 satisfying to work in our house. Hubby didn't eat this meal, he was out.
Hi Marian, thanks so much, the first photo I cannot credit but the second one is all mine! In fact, my girlfriend's Polish mother in law was the first person to get me to try a beet again as an adult with her fabulous borsht with beef stock. Yum. If I make again, must leave chunky!
Making Space, I'll re send you those spice mixes, no problem. If you lived next door, I'd get voice lessons and you'd get cooking lessons! In a perfect world....
Last time I had beets, I was locked in a high chair, and fed by Gerber... :)
ReplyDeleteI have had no time to stop by, no time to cook, no time to do anything but write, write, write, but I did want to squeeze by quickly to say:
ReplyDeleteA. That beet soup looks like it rocks. Beautiful!
and
B. CONGRATS on your Caribbean win. You had it in the BAG, girl!