Beets With Coconut Recipes

BEETS WITH COCONUT

Beets with Coconut image

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 13

Ingredients

4 medium beets, about 1 pound
3/4 cup grated unsweetened coconut
2 garlic cloves, crushed
1 fresh green chile, split lengthwise
1 teaspoon cumin
1/4 teaspoon cayenne
1/4 teaspoon turmeric
1 teaspoon salt
2 tablespoons vegetable oil
1 teaspoon mustard seeds
2 dried red chiles
10 to 12 fresh curry leaves
1 tablespoon uncooked long grain rice

Steps:

Peel the beets and grate them using a food processor fitted with the coarse shredding disk, or on the coarse side of a box grater. Set aside.
In a bowl, combine the coconut, garlic, green chile, ground masala, and salt with about 1/4 cup water to form a moist ball. Set aside.
In a large wok, heat the oil over medium-high heat. Add the mustard seeds and cover. When the seeds have popped toss in the dried red chiles and curry leaves. After the leaves crackle for a few seconds, put in the rice and stir for 5 seconds or until rice turns opaque white. Add the grated beets and stir thoroughly. Reduce the heat to medium, and cook, stirring occasionally until the beets become soft. Add the coconut mixture and continue cooking for another 5 minutes. Remove from the heat and check the salt.

BEET, GINGER, AND COCONUT MILK SOUP

Beet, Ginger, and Coconut Milk Soup image

Provided by Andrea Bemis

Categories Soup/Stew Ginger Vegetarian Lunch Coconut Beet Healthy Vegan Self Pescatarian Peanut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 large yellow onion, diced
3 cloves garlic, finely chopped
1 tablespoon finely chopped ginger
3 large red beets, peeled and cut into 1/4-inch pieces
5 cups vegetable stock, divided
1 can (14.5 ounces) low-fat coconut milk
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
Parsley (optional)
Canned julienned beets (optional)
Crusty bread (optional)

Steps:

In a large pot, heat oil over medium heat. Sauté onion, 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes. Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes. With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in milk, salt and pepper. Garnish with parsley and julienned beets and serve with bread, if desired.

COCONUT, BEET, AND GINGER SOUP

Coconut, Beet, and Ginger Soup image

There are many ways to make beet soup, the most well-known of all being borscht, the hearty Russian classic that also contains veggies like potatoes and cabbage. Beet soup can be eaten cold, so we like to make it with more delicate flavors and puree it. Here, the ginger beautifully balances the beet, and the coconut milk adds a nice fat component. We find citrus finishes this dish perfectly, so we garnish it with a bit of orange.

Provided by Katherine & Ryan Harvey

Categories HarperCollins Coconut Soup/Stew Beet Ginger Kid-Friendly Healthy Small Plates

Yield 4-6 servings

Number Of Ingredients 13

Ingredients

1 tablespoon ghee or olive oil
1 large thumb-size piece fresh ginger, peeled and chopped
1 small shallot, peeled and chopped
3 sprigs fresh rosemary
3 garlic cloves, smashed
1 teaspoon sea salt, plus more as needed
1/2 cup white wine
2 pounds whole beets, greens removed
1 cup coconut milk
3 cups Chicken Bone Broth
1 tablespoon white wine vinegar
1 small orange, segmented
Finely grated zest of 1 small orange

Steps:

In a large pot over medium heat, heat the ghee or oil. Add the ginger, shallot, rosemary, garlic, and sea salt and sweat the mixture for 10 minutes, stirring occasionally.
Add the white wine and stir to deglaze the pan. Simmer for 5 minutes to cook off the alcohol. Add the beets, coconut milk, bone broth, and white wine vinegar, cover, and let simmer for 45 minutes.
Prepare a bowl of ice water.
Using a slotted spoon, remove the beets from the pot and transfer to the ice bath to cool. Once the beets are cool to the touch, use your hands or a paper towel to remove the skins. Discard the skins and roughly chop the beets. Return the beets to the pot and simmer the mixture for 10 minutes more.
Using an immersion blender, blend the mixture right in the pot until smooth. Alternatively, transfer the mixture to a blender or food processor and blend until smooth. Season with additional sea salt to taste if needed. Serve immediately, garnished with a couple of orange segments and a bit of the zest.
Do Ahead
The soup can be refrigerated for up to 1 week, or frozen for up to 6 months.

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