Peak beet season is coming to a close, though they miraculously seem to stay around for most of the year in many places. I’ve eaten a huge quantity this year, but I’m still buying them every time I see them.
I was feeling lazy about doing beet tartare (if any of you reading this have not tried this recipe from The Breakaway Cook, it’s one of my favorites in the book), so just decided to drain the boiled golden beets and toss them in the blender along with some milk, chicken stock, and tangerine juice, along with plenty of s&p (the salt was dried tangerine salt). Victory declared! If I was feeling fancier, I probably would have sieved it once, to give a smoother texture, but I was so hungry and it tasted so good that I pretty much wolfed it down (with plenty of leftovers). And just for fun I had the last remnants of some Thai basil, so pureed that in blender along with some olive oil and drizzled the green goo on top. A keeper! Served with a dollop of full-fat Greek yogurt and a hunk of La Brea whole grain, barely toasted.
Move over Borscht – there is a new beet soup in town…
Yes it’s a bit of a California borscht, though I’m betting it would be good with a belt of good vodka.
Are you thinking vodka in the soup as a component ot on the side as a fluid accompanyment? I’d be fine with either. Perhaps both. Cucumber/Yuzu infused vodka maybe? hmmm…..
Accompaniment! Well, maybe both, now that you mention it.
Tonight my tummy feels like something light but effective. This could hit the spot. I’ll have quite a shopping list tomorrow.
BTW, you have La Brea Bread up there too? I thought it was only in LA. My favorite stop when I am in the Melrose area.
Oh yes we have La Brea — it’s really fantastic bread. My fave is the whole grain. It’s the “house bread” around here.