I get it… Not everyone likes beets. If you’re one of those odd folks that don’t, well go ahead and skip over to the next recipe. If you are like us though, this is one recipe that you will want to give a try. This salad would be perfect to serve chilled on a hot afternoon or summer day.
My wife and I really loved this recipe. It is quick to make (if using pre-cooked beets) and I could get it all thrown together in minutes while she watched the baby. A quick-and-easy and healthy meal is a win-win in our house. The mint and citrus really help to balance the earthy flavor of beets. The goat cheese added some heartiness to the dish, and really helped to tie all of the flavors together.
Citrus Beet Salad
- 4 large Beets you can instead buy a container of pre-cooked beets to expedite the making of the salad
- 5 Tangerines or Clementines separated into sections
- 1 small Red Onion finely chopped. (optional)
- 1 bunch Mint chopped
- 1½ cup Goat cheese crumbled
- 2 Tbsp Olive oil
(If you purchased pre-cooked beets, skip to the next step.)Add the beets to a large pot of boiling water. Simmer until tender, about 40 minutes. Let cool.
Peel (if not pre-cooked) and cut into 1/2-inch cubes.
Add the tangerine segments, onion, mint and olive oil.
Gently mix together and serve.
Original recipe: https://www.food.com/recipe/citrus-beet-salad-375873
Sodium: 529mgCalcium: 212mgVitamin C: 45mgVitamin A: 1761IUSugar: 32gFiber: 10gPotassium: 1135mgCholesterol: 39mgCalories: 474kcalSaturated Fat: 14gFat: 26gProtein: 21gCarbohydrates: 43gIron: 4mg
This was a recipe that when I first found it, I knew that I had to give it a try and make a batch of it. It sounds so good with its earthy beets and the unami from the miso blended or pureed into a velvety soup. The color of the soup in the pictures of the original recipe really made me salivate for it.
When i went to the store to get all the ingredients for this the red beets at Safeway were looking a little on the ‘sad’ side, but the golden beets looked awesome. So I made the command decision and grabbed the golden beets. In hind sight, I feel like I should have gone with the red beets. The soup did come out well. But it was reddish-yellow color that looked more like baby food then the mouth watering deep red soup I originally envisioned eating.
So needless to say, I’m going to give it another try sometime in the near future. There will be pictures next time….
Instant Pot [Red] Velvet Beet Soup
An amazing velvety delicious vegan soup with creamy red lentils and miso umani.
- 1 tablespoon toasted sesame oil
- 1 medium red onion chopped, about 1 cup
- 6 cups vegetable broth or water
- 1 cup red lentils rinsed and drained
- 2 carrots chopped
- 3 or 4 beets well-scrubbed, ends and root hairs trimmed, chopped (about 2 cups chopped)
- 3 bay leaves
- 1 sprig fresh thyme optional
- 2 tablespoons red miso
- 1 ½ tablespoons chopped parsley for garnish
Heat the oil in the Instant Pot on Sauté. Once heated, stir in the onion, sauté for 5 minutes, until the onion is translucent.
Next add the vegetable broth, lentils, carrots, beets, bay leaves and thyme.
On the Instant Pot, manually set the time to 6 minutes. Once done, do a quick release using the top vent.
Remove the bay leaves and thyme sprig.
Remove the bay leaves and thyme sprig. (see note!) Puree the soup until smooth and velvety. Puree right in the cookpot, or of you don’t have an immersion blender, puree the soup in a blender. (Do this in 3 batches, as to not make a huge mess.)
Put the miso in a small bowl. Add ½ cup of the pureed soup and stir to dissolve the miso well. Stir the miso mixture back into the pot. Heat gently but do not boil. *Boiling destroys some of the nutrition of the miso, and changes the flavor.
Serve simply, garnished with chopped parsley.
Original recipe: https://www.lettyskitchen.com/instant-pot-red-velvet-beet-soup/
Sodium: 1801mgCalcium: 59mgVitamin C: 12mgVitamin A: 6010IUSugar: 12gFiber: 17gPotassium: 803mgCalories: 280kcalSaturated Fat: 1gFat: 5gProtein: 14gCarbohydrates: 47gIron: 4mg