Roses? Rubies? If you want to show Mom some truly brilliant shades of red and pink for Mother’s Day, serve her some beets. That’s right, beets.
Even though we live on a different coast from our mom, we know she’d love this brightly hued beet soup. It’s super-easy and super-tasty – simple enough for Dad to make with the kids – and since it’s served cold, you can simply store it in the fridge until it’s time for your big feast. To make this festive soup, we used the beautiful beets from our Melissa’s Produce organic delivery box. (And don’t worry, Shockingly Delicious – we didn’t waste the beet greens – we sauteed them and served them with pasta!)
3 cups vegetable stock
4 large fresh beets
1/2 cup Greek yogurt
1/2 tsp. salt
Yogurt and fresh rosemary or chives for garnish (optional)
1. Bring the vegetable stock to a boil in a medium-sized soup pot. Meanwhile, scrub the beets, peel off any rough edges, (it’s OK if you leave on a little bit of skin), and remove the tops. Chop the beets into roughly 1- to 2-inch cubes.
2. Add the beets to the stock, return to a boil, and then lower the heat to a simmer. Cover and continue simmering for about 45 minutes or until the beets are soft.
3. Let the beet mixture cool slightly, then puree in a food processor until smooth. Add the yogurt and salt and continue processing until evenly pink. Chill soup until serving. Garnish with additional yogurt and rosemary if desired. Serves 4 to 6.