4 medium beets
1 tablespoon butter
1/2 medium red onion, coarsely chopped
1 ripe pear, peeled and cored, cut into 1 inch strips
4 cups vegetable broth
2 tablespoons fresh lemon juice
Salt & freshly ground black pepper
3/4 cup crumbled goat cheese
Steam beets (as described at the bottom of our About Beets post). Heat the butter on medium heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the pear and cook for about 3 minutes more stirring occasionally. Add the broth and bring to a boil. Reduce heat to medium-low. Add the beets, cover and cook for 15 minutes. Season with lemon juice, salt, and pepper. Allow to cool. Use an immersion blender to puree the soup, or carefully puree in batches in the blender. Can serve hot or cold, topped with goat cheese. Serves 4-6.
Adapted from 50 Best Plants on the Planet, the Most Nutrient-Dense Fruits and Vegetables, in 150 Delicious Recipes by Cathy Thomas.
P.S. Save those greens! Beet greens are a lovely sauté green and offer you the same nutrient density as the beet root. It’s a two for one deal! Prepare them like you would Swiss chard.