At this week’s grocery store trip, I decided to grab a bunch of beets. Why?
Listen, I’m on a mission to try to like them. The same thing I did with bell peppers, mushrooms, and celery. I’ve told y’all before that my taste buds changed when I became plant-based and I started loving foods I previously didn’t.
But there’s the 4 foods I’m still working on.
So now that a chill is in the air and my body is craving fall-like foods, I’m giving beets another try.
As I was checking out at the grocery store, the cashier asked if I wanted to keep the greens on the top of the beets or if I wanted her to clip them. That made me curious about them–and I decided to keep them and try to make a soup. Being resourceful, you know?
A very garlicky, but really fresh and warm soup.
Maybe you’ve never cooked with beet greens before, but I do recommend it! I actually love the taste–and since I like to rotate my greens anyways, (kale, collards, chard, etc) it’s a win-win.
And with the beets? I plan to make a fall roasted veggie dish (recipe coming) and also my favorite spring rolls.
- 1 T olive or grapeseed oil
- 1 small or medium onion, diced
- 3 large garlic cloves
- 2 T tomato paste
- 1 can white beans, drained and rinsed
- 4 cups vegetable broth
- 1 bunch of beet greens, washed and chopped
- 1 t oregano
- ¾ t sea salt
- pepper to taste
- Heat oil over medium high heat. Once heated, add onion and garlic.
- Sauce until translucent, about 5 minutes.
- Add the remaining ingredients, except the beet greens, and stir.
- Bring to a boil and add beet greens.
- Stir and reduce heat to low-medium. Simmer for 20 minutes.
- Serve with cornbread and a salad for a complete meal.