Beetroots are not only healthy and delicious but also truly beautiful!
It is hard to believe that such a pretty color vegetable grows actually under the ground!
In Poland we often eat beetroot soups and purees. In France, the beetroot dishes (especially the warm ones) seems to be much less popular. It is, hence, difficult to get it in the supermarket. We were quite lucky to find it on our Sunday street market! The vendor was quite surprised we want to keep also the leaves.
Here, I would like to present you my mom’s recipe for a young beetroot soup that uses both the root and the leaves. It is served hot, with a bit of greek yogurt and fresh dill.
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You will need:
♥ 2,5L water
♥ 6 little beetroots and their leaves
♥ 200ml milk
♥ 1 tablespoon cornstarch
♥ 2 tablespoons balsamic vinegar
♥ salt & pepper to taste
♥ fresh dill
♥ greek yogurt
1. Bring the water to the boil. If you are using the young beetroots it is enough to wash them well (the best using a brush), no need to peel them. Slice them into thin half circles and put into boiling water. Cook until soft.
2. Separate the stems from the leaves. Slice the stems into 5cm pieces and add the to boiling soup. Cook for 5min. Slice the leaves and also put them in.
3. Mix the cornflour with the cold milk. Add to the soup and still well. Add balsamic vinegar and more salt if needed. Serve hot with a tablespoon of greek yogurt mixed with some fresh dill. Enjoy! ♥