There are two vegetables that I really don't care for but have always tried to eat anyway, beets and yams. So I'm always very excited when I find a recipe that looks delicious and involves either one of these nutritionally dense beauties. Ironically, two of my all-time favorite recipes involve yams.
Miss Dahl's Voluptuous Delights: Recipes for Every Season, Mood, and Appetite
6 med sized beets, washed but not peeled
5 scallions, white parts only
6 cups of chicken stock (I am loyal to "Organic Better than Buillon" Chicken Base. To me it makes up the best tasting chicken broth I've had.)
Juice of 1/2 lemon
2 T. creme fraiche, plus extra for serving
salt and pepper
A good handful of chopped fresh dill
Chopped hard-boiled egg, to serve (optional)
Wash and trim the stalky bits from the beets. Sweat scallions in a pan with some olive oil on low heat until they are translucent. Then add the stock to the scallions and leave on low heat to warm.
In another pan, cover the beets with water, bring to boil, then reduce the heat and simmer for about 30 min. or until the beets are tender. Drain, and when cool enough to handle peel off the skins and cut into rough chunks.
Put beets into blender with scallion stock and puree until smooth. Add the lemon juice and creme fraiche, season and give the mixture a whizz in the blender. You can serve warm or cold. Garnish with creme fraiche, dill and chopped hard-boiled egg... which, by the way, sinks to the bottom but makes the soup really yummy.