CSA Beets: They’re Ba-ack

Yes, It’s More Beets

Last winter I commented on the challenge of finishing the beets from my CSA.  As one of the last remnants of summer, they languished, in the basement refrigerator, inspiring simultaneous fear and guilt.

My solution at the time—a chocolate beet cake—was not a hit, though it was good for a few laughs and a story.  And it did reinforce how easy it is to roast and peel beets.

This fall, as a new season of beets achieved resurrection, I was saved by a trip to a restaurant—the Whistling Swan, in Fish Creek, WI.  Their chefs are wonderfully innovative, and in lighter times, tease their guests with experimental delights like samples of beer-inspired ice cream (deliciously reminiscent of my Danish grandmother’s sweet a la mode porridge, Ole Brod) or, on this occassion, chilled beet soup.

Whistling Swan, Fish Creek, WI

Whistling Swan, Fish Creek, WI (Photo Theirs)

We went to dinner on a lovely fall evening, expecting merely an amazing meal.  I almost fell off my chair when, in addition to a perfect multi-course dinner, I got to trial a delicious beet soup.  They were kind enough to provide the recipe, which (of course) I altered.  Here is my version:

Chilled Apple Beet Soup

Chilled Apple Beet Soup

Chilled Apple Beet Soup

 

Ingredients

  • 8 oz beets
  • 1 medium apple cored, with peel on
  • 2 c apple cider
  • 1/3 c cider vinegar
  • ¼ t salt
  • 1-2 T sugar, to taste

Instructions

  1. Roast beets until tender, cool them, then peel off the skin (skin should rub off easily with fingers or a towel.  Use a knife if some areas are tough)
  2. Puree all ingredients in blender until smooth
  3. Chill, then serve.

A wonderful dinner, a great recipe and a solution to a problem—a night out doesn’t get much better than that!

When I got home from my weekend “up north” I polished off my stored beets and froze soup for the winter.  I dusted off my hands and smiled smugly.

I was good until the last box arrived with… (insert Jaws music here) more beets.  I am down to my last gallon of frozen cider (reserved for Christmas), my supplier is out and since apples are one of the EWG’s “dirty dozen” I cannot readily find more that I trust.  So my chilled apple beet soup days are over for the season.

Anyone have a recipe for a new beet cake?

4 thoughts on “CSA Beets: They’re Ba-ack

  1. Tammy McLeod

    I laughed out loud at the title of this post. I so know the feeling. Your soup looks great and I’m sorry that you’re without apples to do it again. Try it with pears? Also, I can’t remember if you eat meat but I’ve found that my kids will eat beets roasted with some bacon thrown in. My own best bet is grating them with nuts and rosemary and making patties.

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