I love beets and almost all the time, I am the one who ends up eating it all at our home. I have tried a lot of recipes with it – pan toasted, grated salad, beet rice, beet juice and pulp in rotis, beet dosais.
Today i tried a summer soup, which was an experiment of sorts and it turned out pretty good for a dinner with corn cob and french bread. Here goes my recipe, feel free to tweak it as you may –
- Beet – 2 medium or 1 large
- Carrot – 1 medium
- Basil – a small bunch
- Garlic pods – 2 or 3
- Shredded coconut – 1 Tbsp
- Parsley – a small bunch
- Paprika – 1 to 2 tsps
- Coriander powder – 1 tsp
- Black pepper corns – 4 to 5
- Nutmeg or nutmeg powder – 1/4th of a tsp
- Sazon – 1 tsp
- Yogurt or sour cream – 1 cup
- Combine the veggies, herbs and garlic in a Tbsp of olive oil in a pan
- Let it toss and cook until half done.
- Now add all the powders, shredded coconut and salt and let it roast a little on a medium flame
- Keep aside.
- Once it cools down, blend it with yogurt or sour cream and a dribble of buttermilk to a smooth consistency.
- Keep refrigerated for about an hour.
- Before serving, pan fry, a tsp of shredded coconut, crushed walnuts and red peppers in a spluttering dollop of ghee or butter.
- Toss the golden browned coconut and nuts medley on to the cold soup.
Modification/Enhancements I could think of –
- combine butternut squash or any other squash to the veggies medley
- Try mint or other herbs
- Try using coconut oil or butter instead of olive.