QandAs: Food

Beet Soup with Sage & Shallots

Ingredients

each

beets, bunch, small, organic, (about 4 or 5 beets), leave the stems on up to 2 or 3 inches, but wash well around them

leftover, assorted cruciferous veggie stems, optional (broccoli, cauliflower stems, peeled)

1/2

cup

vinegar, rice, unsweetened

each

sage, leaves, fresh

1/2

cup

wine, white, white zinfandel

each

shallot, cloves

each

garlic, cloves

tablespoon

oil, canola

salt, to taste

pepper, crushed, fresh, to taste

maple syrup, few drops

tablespoon

creme fraiche, (similar to sour cream)

Directions:

Thickly slice the beets and simmer in water for about 30 minutes, until cooked. Include the stems of leftover cruciferous veggies in this simmer. Strain and place in a bowl with 1/2 c rice vinegar and water to cover. Let sit overnight in the refrigerator, or for as long as you can. Use the beet leaves for making a green veggie to eat.

You now know how to make Beet Soup with Sage & Shallots! Be sure to comment on this recipe below.