Beet Bisque Recipes

BEET SOUP

Steps:

• Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute.
• Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
• In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of cream.

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.

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.

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!

GOLDEN BEET SOUP

Steps:

• Melt margarine in large pot over medium heat. Add beets, onions, ginger, and lemon peel. Cover; cook 15 minutes, stirring occasionally. Add 6 cups broth and bring to boil. Cover; reduce heat and simmer until beets are very tender, 1 hour. Remove from heat; let stand 20 minutes.
• Puree soup in blender in batches until smooth. Return puree to pot. Add 2 tablespoons lemon juice to soup and thin with more broth, if desired. Season with salt, pepper, and more lemon juice.
• Slice enough beet greens to measure 3/4 cup. Microwave greens 1 minute to wilt; place in blender. Add 3/4 cup soup; puree greens until smooth. DO AHEAD: Can be made 1 day ahead. Cover soup and puree separately; chill. Rewarm both separately before using.
• Ladle soup into bowls. Drizzle some of greens puree over soup and serve.

BEETNIK CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, mix together the vegetable oil and sugar until well blended. Beat in the eggs, one at a time, then stir in the shredded beets and pineapple with juice. Combine the flour, baking powder, baking soda, cinnamon, allspice and salt; stir into the beet mixture until just incorporated. Spread the batter evenly into the prepared pan.
• Bake for about 45 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean. When cool, frost as desired, or eat plain.