It pains me to say it, but the truth is that fall is approaching. Oh, except that I live in the Bay Area and it is fall weather. All. The. Time. Nothing like wearing a light sweater everyday of your life. But i'm not bitter, I swear...
The soup is simple and made my whole body smile. A big magenta stained smile. The color of the soup does more than please the eye, it pleases the whole body. The phytonutrients that give the root its awesome color is also a power house of antioxidant, anti-inflammatory, and detoxification properties for your body. Oh, and don't be too concerned with the... uh... after math. It looked like I killed someone in my kitchen. NBD. And don't thrown away those beet greens! They are equally nutrient packed and taste great lightly sautéed with some olive oil and garlic.
Beet and Apple Soup
Adapted from Beet and Apple Soup
Materials: (Makes dinner for 2)
- 3 beets
- 1 granny smith apple
- 1 small onion
- 4 cups vegetable stock
- 2 tablespoons white balsamic vinegar
- salt and pepper
- 1/2 cup cashew cream
- 2 tablespoons prepared horseradish
- Peel and roughly chop the beets, apple, and onion.
- NOTE: before chopping the beets, thinly slice off about 10 thin slices to pan fry to garnish.
- Combine the cashew cream and horseradish.
- Heat 2 tablespoons of olive oil in heavy bottom skillet and pan fry beet slices for about 3 minutes on either side, until crispy.
- Can be served hot or at room temperature, depending on how chilly of a fall day it is!