Beet Lovers (and Haters) Vegetarian Beet Borscht w/ Horseradish, Fresh Lemon & Yogurt Cream Topping (GF) (DF) (V)

There are so many good reasons to add beets to your diet: they are inexpensive, low in calories, and the best way to absorb the vitamins and minerals they contain.* But not everyone likes beets. I researched why this might be and may have found one or two suggestions that could help beet haters enjoy this dish (almost) as much as beet lovers.

First the Why: Turns out beets contain a high amount of an organic compound, geosmin, produced by microbes in soil which gives off a smell like freshly plowed earth or a field after a rainstorm. To some people, beets have an earthy flavor; to others, they taste like dirt. The reaction is basically an instinctual one, and beyond beets, can also include spinach, mushrooms, and some lettuces.**

Next the How: I noticed that if this beet dish is served cold right out of the fridge, like a gazpacho, the musty aroma pretty much disappears. In addition, the bonus feature of this New York Times recipe is the wonderful horseradish cream topping that takes a front seat on the palette. Of course, there may be other issues with liking horseradish or not, in which case just leave it out, but do try to give the chilled beets another chance.

My Paleo Marin Rating: 5 Persimmons***

Ingredients:

For the Borscht:

1 tablespoon extra-virgin olive oil

1 tablespoon butter (omit or use butter substitute for vegan)

1 cup diced celery

1 large leek, white part sliced horizontally (about 1 cup)

Hannah Sweet Potato
Image from Serious Eats 
Guide to Sweet Potatoes here

Salt & pepper to taste

2-4 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon paprika

1/2 teaspoon caraway seeds

1 bay leaf

1 thyme sprig

1 pound medium beets (about 3 large or 6 medium/small), peeled and cut in a julienne shape (see video here for how to julienne vegetables), or cut in 1" chunks

1 pound (1 medium/large) Hanna sweet potato (or other starchy sweet potato such as a Japanese satsuma-imo), peeled and cut in a julienne shape, or cut in 1" chunks 

1/2 pound carrots (about 4 large carrots), peeled and cut in a julienne shape, or cut in 1" chunks

6 cups of water

About 3 cups beet greens, washed and chopped (or alternatively, kale)

1 tablespoon rice vinegar

For the Horseradish Cream:

2 tablespoons horseradish (bottled or grated fresh)

1 tablespoon lemon juice

1/2 teaspoon salt

Pinch of granulated sugar (optional)

1 cup Greek yogurt, sour cream, or crème fraîche (use non-dairy product for vegan)

Optional garnish: Chopped parsely, dill, tarragon or chives

Directions:

For the Borscht:

1. Put olive oil and butter in a dutch oven or soup pot over medium high heat. When hot, sauté the celery, leek for 5-7 minutes or until the vegetables are softened. Add salt and pepper to taste.

2. Add garlic, tomato paste, paprika, caraway seeds, bay leaf and thyme and cook for 1 minute, stirring constantly. 

3. Add the beets, sweet potato, and carrots. Stir to combine all ingredients. Add 6 cups of water and bring to a boil. Reduce to a slightly brisk simmer, and simmer with the lid ajar for about 20 minutes, or until the vegetables can be easily pierced with a fork.

4. Add the greens and vinegar. Stir. Simmer until the greens are done, about 5 minutes. Taste the broth and ajust seasonings. 

5. When the soup has cooled down a bit, use an immersion blender to blend most of the soup leaving some vegetables still whole. Or, when the soup has cooled down, use a blender, food processor or a hand-held potato masher. Or, you can leave the vegetables whole (I prefer a creamier soup). Reheat as necessary.

For the Horseradish Cream:

1. In a small bowl, whisk together the horseradish, lemon juice, salt and sugar. Let sit for 5 minutes to allow the flavors to blend together. Then add the yogurt or other dairy of your choice and mix together.

To serve (hot or cold), ladle the soup into soup, swirl in the horseradish cream, and top with herbs of your choice. Serves 6-8.

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*Beets contain Vitamins A, B, C, and many minerals such as magnesium, potassium, zinc and iron. From April/May 2022 AARP Magazine, page 36: "...healthy levels of vitamins A and K and the minerals magnesium and zinc may be associated with a lower risk of death - but only if they come from food, not pills." 

**Data from the article, "Ask Erik: Why Do Beets Taste Like Dirt?" in the Times Colonist Newsletter. 

Recipe adapted from the New York Times website here.

***My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.