Beet Bisque Recipes

CREAMY BEET BISQUE

Steps:

• Pre-heat the Instant Pot using the SAUTE function.
• When the display reads HOT, add olive oil, onion, and beets until the onion has softened and begins to appear translucent.
• Add garlic and stir until fragrant.
• Add ginger root, parsley, cilantro stems, kale, raw cashews, coconut milk, homemade vegetable stock, and lemon juice.
• Place the lid on your pressure cooker. Make sure the vent valve is in the SEALING position. Press the cancel button. Using the display panel, select the MANUAL/PRESSURE COOK function, high pressure. Use the +/- buttons until the display says 10 minutes.
• When the cooker beeps to let you know it's finished switch the pressure knob from the SEALING to the VENTING position. Use caution while the steam escapes-it's hot.
• Remove the lid on your pressure cooker, purée using an immersion blender.
• Let cool and serve with a sprinkle of fresh cilantro leaves, sea salt, and black pepper to taste.

ROASTED BEET BORSCHT

Steps:

• Heat oven to 400 degrees F.
• Scrub the beets and put them on a large piece of aluminum foil; season with salt and pepper, add 3 thyme sprigs, and drizzle with 3 tablespoons olive oil. Bake until the beets are tender, about 1 hour. Set aside. When the beets are cool enough to handle but still warm, slip off their skins, and chop them into large chunks.
• In a large heavy bottomed pot over medium heat, add the remaining 3 tablespoons olive oil. Put in the onion, carrots, garlic, and remaining 3 thyme sprigs and cook until softened and just starting to color, about 10 minutes. Add the chicken stock and simmer until the vegetables are tender, about 20 minutes. Remove the thyme sprigs. Put the chopped beets into a blender and add the cooked vegetables and most of the stock. Blend until smooth, add more stock if the puree is too thick. Add the vinegar and honey; season with salt and pepper. Blend again to incorporate flavors. Borscht can be served hot or cold.
• To make the garnish, grate the apple on the large holes of a box grater and mix in the dill. Serve in bowls, garnished with a big dollop of sour cream and topped with the apple and dill mixture.

BEET BISQUE

Steps:

• Fry onion and chopped garlic in olive oil over medium heat in pan for about 5 minutes, or until soft. Mix in chopped beets and cook for 2 minutes more.
• Stir in vegetable stock, salt, and pepper. Cover and let simmer for 25 minutes or until the beets are tender.
• Pour beet mixture into blender or food processor (you may have to do it in batches). Blend until creamy.
• Pour soup back into the pan and mix in cinnamon, allspice, and sugar. Cook for additional 3 minutes. You can add 1/2 cup of water to get the texture you want.

CURRIED YELLOW BEET BISQUE

Steps:

• On medium-high heat in a stockpot, fry the spices until fragrant. Add the onions, garlic, carrots and celery and sweat until transluscent.
• Add the potatoes and beets, sauté for a couple more minutes.
• Add the stock.
• Bring to a boil and simmer until the beets are cooked.
• Puree using a handheld blender.
• Slowly add in the coconut milk and the orange juice and blend a little bit more.
• Season with salt and pepper.
• Serve piping hot!