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Carrot Beet Soup and Beet Relish with Raisins and Fresh Ginger

Posted Jan 25 2011 9:32am


I am officially shocked.  As a self proclaimed beet hater, I have now fallen in love with beets.  When I knew I was getting them with my CSA last Thursday I figured I'd better browse around for some ideas.  I found a simple recipe at Blue Egg Kitchen that would be a great base and an interesting beet chutney recipe on several blogs that originally came from Bon Appetit .  

The soup turned out creamy and flavorful and was simple to prepare.  The only seasoning I used (and it needed) was a bit of salt.  The relish added a tangy/sweet flavor from the vinegar and raisins.  


Make them both together or they are great alone.  The relish would also be excellent with pork and if you make the soup I encourage you to experiment with different seasonings to change up the taste and make it your own.  Then report back, of course, so I can try it out!

Carrot-Beet Soup and Beet Relish with Raisins and Fresh Ginger Printable recipe Carrot-Beet Soup slightly altered Blue Egg Kitchen Beet Relish with Raisins and Fresh Ginger slightly altered from Bon Appetit
Carrot-Beet Soup  4 Servings 
Ingredients
1 Tbsp butter1 Tbsp extra virgin olive oil1 medium yellow onion4 carrots3 clove of garlic1 large sweet potato2 beets4 cups brothCoarse sea salt, to taste
Directions
1. Roughly chop onion, carrot and garlic.  Place into food processor and pulse a few times to create a finer chop; pour into medium bowl.  Follow the same process with the sweet potato and beets but leave those in the food processor as they will be added later.

2. Melt the butter and olive oil in a saucepan over medium heat, then add the onion, carrot, garlic, and a splash of broth, and cover. Cook about 8 to 10 minutes. Add the potatoes and beets and broth; simmer, mostly covered, until all vegetables are soft, about 30 minutes.


3. Remove pot from heat and blend using an immersion blender or in small batches in a standard blender.  Season with coarse sea salt, to taste.

Nutrition Facts
4 Servings
***4 WW Pts Plus


Amount Per Serving
Calories 150.1
Total Fat 7.0 g
Saturated Fat 3.1 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 4.5 g
Cholesterol 12.8 mg
Sodium 994.8 mg
Potassium 714.3 mg
Total Carbohydrate 20.5 g
Dietary Fiber 3.2 g
Sugars 3.1 g
Protein 2.9 g


Vitamin A 234.6 %  (WOW!)
Vitamin B-12 8.5 %
Vitamin B-6 14.2 %
Vitamin C 27.1 %
Vitamin D 0.0 %
Vitamin E 4.3 %
Calcium 4.7 %
Copper 19.3 %
Folate 12.5 %
Iron 9.3 %
Magnesium 5.3 %
Manganese 42.8 %
Niacin 31.1 %
Pantothenic Acid 5.2 %
Phosphorus 19.6 %
Riboflavin 12.7 %
Selenium 9.7 %
Thiamin 5.7 %
Zinc 5.6 %

Beet Relish with Sweet Raisins and Fresh Ginger
6 Servings

Ingredients

1 Tbsp olive oil
1 3/4 cups chopped red onion
1 2-inch-diameter beet, peeled, cut into 1/4-inch cubes
1/2 cup water
1/2 cup champagne vinegar (or sub any vinegar you like)
3 tablespoon raisins
3 tablespoons agave or honey
2 teaspoons chopped peeled fresh ginger
1 Tbsp whole grain mustard  
Pinch of whole cumin seeds


Directions


1. Heat olive oil in a pot over medium heat. Add chopped red onion, a bit of water and the beet cubes until onion is softened; stirring frequently, about 8 minutes. Add 1/2 cup water and bring mixture of a boil until thickened, about 5 minutes.

2. Add vinegar, raisins, agave, ginger, mustard, and pinch of whole cumin seeds. Reduce heat to medium-low and simmer until beet cubes are tender and relish is thick, stirring often, about 8 minutes. Season to taste with salt and pepper. 

Nutrition Facts
6 Servings
***3 WW Pts Plus


Amount Per Serving
Calories 93.0
Total Fat 2.4 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.7 g
Cholesterol 0.0 mg
Sodium 64.4 mg
Potassium 183.1 mg
Total Carbohydrate 18.9 g
Dietary Fiber 1.4 g
Sugars 13.4 g
Protein 1.0 g 
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