(Recipe from Taste of Europe by Mark Reinfeld)
Beets are the “stars” of this Eastern European inspired dish. Did you know that beets are a highly nutritious root vegetable? They contain betalains, unique phytonutrients, that provide antioxidant, anti-inflammatory, and detoxifying benefits.
Recipe serves 6.
- 1 T oil
- 1 yellow onion, diced
- 3/4 C sliced celery
- 3 garlic cloves
- 1 C small-diced potato
- 1 C diced carrot or parsnip (or 1/2 C of each)
- 3 beets, chopped into 1/4-inch chunks (about 3 Cups)
- 5 1/2 C vegetable stock or water
- 2 T lemon juice
- 1 T red wine vinegar
- 1 T tamari or other soy sauce (optional)
- 1 3/4 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp celery seeds (optional)
- 1 T finely chopped fresh flat-leaf parsley
- About 1/2 C sour cream (I use Vegenaise)
- Black sesame seeds
- Dill sprigs
NOTE: Add 2 T of tomato paste with the vegetable stock for added flavor, if desired.
- Place large pot over medium-high heat. Saute the oil, onion, celery, and garlic for approximately 2 minutes. Then add the potato, carrot, beets, and vegetable stock and cook until beets are soft (approximately 15 minutes).
- Add the lemon juice, vinegar, soy sauce, salt, pepper, and celery seed. Stir well. Transfer to a blender and blend until creamy (be careful of the hot steam during blending). Return the mixture to the pot and add the dill and parsley.
- Feel free to add a dollop of sour cream (or Vegenaise) with a sprinkle of sesame seeds and a sprig of fresh dill to each bowl.