Beets are in great abundance at the market and the roots and greens offer plenty of options in the kitchen. Red, white, golden or chiogga (candy cane striped inside) they all cook and taste the same. Steamed, boiled or roasted theres a rainbow of possibilities. Although fresh beets last well through the winter, enjoy a bit of summer sweetness with preserving; beets lend themselves well to pickling, chutneys and relish.
Grated or sliced thin, the roots make a hearty addition to a summer salad or sandwich. Once juiced, they add an undeniably sweet bundle of vitamin C, with all of its anti-oxidant goodness, and potassium for heart health and regulating metabolism. Beet greens are full of anti-oxidants and vitamin A, much more than the roots, and can be juiced, chopped fine for salad, stir-frys, sautees or tuna salad. Use them both in this refreshing summertime soup.
Cold Beet and Cucumber Soup
Adapted from Rebar Modern Food
Cookbook by Audrey Alsterbery and Wanda Urbanowicz
2 small bunches of beets (red, golden or chiogga) with greens*
water to cover
1 tablespoon salt
1 tablespoons sugar
3 cups buttermilk
1 cup plain yogurt
2-3 lemons, juiced
zest of 2 lemons
cup pickle juice or any other pickled vegetable juice you have on hand
long English cucumber, dice or peeled and seeded field cucumber
1 bunch green onions, minced or chives
fresh dill, minced
Salt & fresh-ground pepper
*if you dont have greens use rainbow chard.
Trim beet greens and save for later. Peel, quarter and thinly slice beets and place in medium sauce pan. Cover with cold water by 1-inch and bring to a boil. Add salt, partially cover and reduce to simmer until beets are tender.
While the beets are cooking, finely dice the beet greens. Once the beets are tender, turn off the heat and add greens to the pot with sugar. Cover and let stand for 10 minutes. Uncover and let cool to room temperature then chill before proceeding. The beets and greens can be prepared days in advance and kept in the fridge, or frozen for up to a month, before adding the dairy to finish the soup.
In a large bowl, combine the beets, greens and cooking water with buttermilk, yogurt, lemon and pickle juice. Season to taste with salt & pepper. Chill for one hour before serving.
To serve, stir in cucumbers, green onions and dill. Taste and adjust seasoning if needed. The key is to achieve balance between sweet, salty and acid add lemon juice or sugar, as needed. Serve in chilled bowls.
