Satisfied Cravings: Favorite recipes from cookbooks I've reviewed.
Roasted Beet Soup with Pickled Beet Greens
Serves 4 to 6 (makes 4 cups)
| 1 large bunch (4 large) beets, with leafy greens |
| 1/2 cup red-wine vinegar |
| 1 cup buttermilk |
| Cut beet greens from beets, then separate leaves from stalks. Wash leaves well and chop coarsely. Place in a medium pot. |
| Add 1 1/2 cups water, 1/4 cup vinegar, 1 teaspoon kosher salt, and 12 black peppercorns. Bring to a boil. Cook over high heat for 3 to 4 minutes. Let cool in cooking liquid. Cover and refrigerate several hours or overnight. |
| Preheat oven to 400 F. |
| Coarsely chop beet stalks and put in a medium pot with 1 1/2 cups water. Bring to a boil, lower heat, and cover. Cook for 15 minutes. Set aside in cooking liquid. |
| Scrub beets. Place unpeeled beets in a shallow baking dish. Add 1/4 inch of water and bake 1 1/2 hours, turning once or twice. Beets will be tender and easily pierced with a knife. Remove from oven, let cool a bit, then peel. |
| Cut in wedges and put in food processor. Add cooked beet stalks with 1 1/2 cups of their cooking liquid. Puree until very smooth. Add 1/4 cup vinegar, salt and freshly ground pepper to taste, and 1 cup buttermilk. Process again. |
| Serve hot or chill well. Add water to thin if necessary. Adjust seasonings. Add salt, pepper, or vinegar to taste. Garnish with pickled greens. |
