Red Beet Delight

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Link to :  “Hans’ Lighter, Healthier Comfort Food”
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Like  most kid’s, when I was little I used to hate vegetables. One of my favorites in the hate department were red beets. Mom used to make a salad with them, so that salad combined the TWO most hated food stuffs – beets and onions :-(.
My Mom used to bribe me sometimes (When my dad didn’t catch it) with 10 pfennig, or about a nickel, to eat the onions, which I otherwise sorted out and pushed to the side 🙂
Of course, things have changed, like so many other Issues ( I went from skinny to fat, from handsome to rugged?, from long-haired to bald and from a vegetable hater to a vegetable lover) 🙂
I have prepared red beet soup for many years, but as it is tradition, I usually included a (un)- healthy dose of heavy cream to lighten the color and to smoothen the texture. Not this time. This beauty is pure red beets, liquefied with vegetable stock and enriched with a topping of steamed broccoli and a bit of Greek yogurt.
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Bon Appetit !    Life is Good !
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Red Beet Delight

Red Beet Delight


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Red Beet Delight

Red Beet Delight


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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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4 comments

  1. Your story, my story. Didn’t make beets until recently and here is my favorite recipe, if I may be so presumptuous: Red beets peeled and 1/4 inch diced, 1/2 the amount of onions cut into large chunks and plenty of whole cloves of garlic, mixed with salt, pepper, some sharp Hungarian paprika, finely grated ginger and olive oil. The whole thing roasted for about 45 min. When done, sprinkle with finely chopped oregano. That’s it.

    Liked by 1 person

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