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Beets, Glorious Beets!

Posted Oct 20 2011 2:11pm

Autumn and root vegetables were made for each other, don't you think?

The earthy scent of raw beets sets my mind awhirl with memories of Autumns past. Visions of crisp, cool, tree-lined streets, decorated by nature with dazzling red and gold hues, dance through my head. I can see, smell and almost feel it all right now. Admittedly, as much as I love traipsing around the world, my heart always misses those sweet autumnal days in the Midwest.

Thus, today I pay homage to the great Midwest - it's people, places, and foods - by celebrating the humble beet. The lowly beet is really a nutritional powerhouse packed with potassium, calcium, magnesium and iron. Many an elder Midwesterner will recommend beets as a cure for what ails you. Why, just yesterday, my born-and-bred in the Midwest Dad (hearing that I've been feeling a little run down lately) prescribed beets to boost my energy. (He also told me to eat some liver...but gave up on that idea when I made a gagging noise into the phone.) ;-)

At any rate...here's a little beet green soup recipe for you to enjoy (no nasty foods included). For my readers who do not eat soy, please substitute your choice of beans for the tofu in this recipe and use a soy-sauce substitute.

Beet and Miso Soup (serves 6)

- 6 cups low sodium vegetable broth
- 1 handful beet greens, chopped
- 1 handful raw kale, chopped
- 1 pound organic extra-firm tofu, cut into bite-sized cubes
- 2 Tablespoons diced fresh raw ginger
- 1 Tablespoon Bragg's Liquid Aminos
- 2 teaspoons Sriracha sauce
- 2 Tablespoons South River organic Azuki Bean Miso
- 1 Tablespoon South River organic Sweet White Miso
 
Simmer beet greens, kale, and gingerin vegetable broth until softened (your broth will turn pinkish-red from the beetgreens). Add seasonings and tofu and heat through. Add miso as the final stepin order to preserve the live bacteria in it. Stir well and serve warm.



Round out your soup with some hearty dark bread (easy to do if you're not gluten-free) and this lovely raw beet salad. (If you are gluten-free, make yourself from gluten-free cornbread. It's perfect for this meal.) 

Raw Beet, Carrot, and Mint Salad with Balsamic Vinaigrette (serves 6)

Toss together;
- 6 medium raw organic beets, shredded in food processor 
- 2 large raw organic carrots, shredded in food processor
- 1 handful of mint
Dress with;
- Balsamic Vinaigrette Dressing (home-made or bottled)


Do you live in an area where the fall colors are bright and beautiful?  Tell us about your Autumn memories. :-)
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