Beet Soup with Sage & Shallots

Beet Soup with Sage & Shallots Category Rice 
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Ingredients And Procedures
1eachbeets, bunch, small, organic, (about 4 or 5 beets), leave the stems on up to 2 or 3 inches, but wash well around them
1leftover, assorted cruciferous veggie stems, optional (broccoli, cauliflower stems, peeled)
1/2cupvinegar, rice, unsweetened
4eachsage, leaves, fresh
1/2cupwine, white, white zinfandel
2eachshallot, cloves
4eachgarlic, cloves
1tablespoonoil, canola
1salt, to taste
1pepper, crushed, fresh, to taste
1maple syrup, few drops
2tablespooncreme fraiche, (similar to sour cream)


Thickly slice the beets and simmer in water for about 30 minutes, until cooked. Include the stems of leftover cruciferous veggies in this simmer. Strain and place in a bowl with 1/2 c rice vinegar and water to cover. Let sit overnight in the refrigerator, or for as long as you can. Use the beet leaves for making a green veggie to eat.
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