Satisfied Cravings: Favorite recipes from cookbooks I've reviewed.

Roasted Beet Soup with Pickled Beet Greens
Serves 4 to 6 (makes 4 cups)

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from Recipes 1-2-3 Menus Cookbook

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.