Sugar Beet, Um Um

My parents and I went to the local farmers' market while they were here. We wanted our dinner to be inspired by the freshest of fruits and vegetables. At the market there was an abundance of artichokes and beets. In addition, my mom had brought a recipe for a beet soup with her all the way across the country. With beets being wildly abundant, and having a recipe in hand, how could we resist the Sweet and Savory Beet Soup with Orange Juice and Yogurt? When my parents and I ate it, we steamed artichokes and made a vegan hollandaise sauce to accompany the soup. In truth, we were a little full to eat much of the soup, but it came in handy later for another meal. The second time we ate the soup, we paired it with foccacia, cheese, and cucumbers. This soup can be eaten warm, room temperature, or cold so it is perfect for any meal any time of the year.
Sweet and Savory Beet Soup with Orange Juice and Yogurt (One Straw Farm; The Washington Post, April 21, 2010)


3 large (3 1/2 to 4 lbs.) beets, trimmed and scrubbed
2 cups orange juice, preferably fresh
5 cups low-sodium or homemade chicken broth or vegetable broth
1 large onion, coarsely chopped (1 1/2 to 2 cups)
1/2 tsp. salt, or more as needed
1/4 tsp. freshly ground black pepper, or as needed
2/3 cup plain whole or low-fat yogurt, plus more for garnish (may use Greek-style yogurt for a thicker soup)
carrot strands, for garnish (optional)

1. Combine the beets, orange juice, broth, onion, salt and pepper in a large saucepan over high heat. Bring to a boil, then cover and reduce the heat to medium or medium-low. Cook for about 1 hour, or until the beets are soft. Remove from the heat.
2. Remove the beets; peel them under cold water (changing it once or twice as needed so you can handle the warm vegetables), then cut them into quarters.
3. Place half the quartered beets in the blender, along with half of the contents of the saucepan. Remove the center knob of the lid and place a dish towel over the opening so that steam can escape. Puree until smooth and transfer to a large bowl. Repeat with the remaining beets and contents of the saucepan.
4. Add yogurt to the beet puree and stir to incorporate thoroughly. Taste and adjust seasoning as needed. Serve hot, chilled or at room temperature; garnish with a dollop of yogurt or carrot strands, if desired.