Golden Beets and Carrots tossed with Garlic, Toasted Walnuts and Chevre

in ,

-Cut the tops off of 1 bunch of golden beets.

-Steam the beets whole for 20-25 minutes.

-Peel 1 bunch of carrots then cut into 2-inch pieces.

-Add the carrots to the beets and steam for another 10 minutes until both the beets and carrots are soft.

-Drain off the water, and slip the beet skins under running water.

-Cut each beet into 6 large wedge shaped pieces.

-Chop 1/4 cup of walnuts or pecans.

-Place in a skillet lightly toast in a skillet for a few minutes, being careful not to burn them. Set aside.

-Melt about 1-2 TBS of butter in a large sauté pan.

-Squeeze 2 cloves of garlic through a press and add to the pan.

-Sauté for about 1-2 minutes and then add the beet and carrot pieces.

-Toss gently and cook for about 2 minutes more.

-Remove from heat and sprinkle with a pinch of sea salt.

-Add a few TBS of crumbled chevre goat cheese and the toasted nuts.

-Serve warm.

 

Golden Beet and Carrot Soup

in ,

-Peel and cube 1 bunch of golden beets.

-Wash and then dice up 4-5 carrots.  

-Chop up 1 onion or 1 leek. 

-Mince up 4 TBS of fresh ginger

-Finely grate 1 TBS of lemon peel.

-Melt 2 TBS butter with 2 TBS olive oil in a large pot over medium heat.

-Add the beets, carrots and onions/leeks to the butter along with the ginger and the lemon peel. 

-Cover and cook 15 minutes.

-Add 4 cups of broth and bring to a boil.

-Cover, reduce heat and simmer until beets are very tender, about ½ hour.

-Remove from heat and let stand 20 minutes. 

-Puree soup in blender until smooth.

-Return to pot, add 1 TBS fresh lemon juice and thin with more broth if desired. 

-Season with sea salt and pepper to taste.