Beets by J
I apologize in advance for the terrible visual pun you're about to bear witness to but know that deep down I'm not really sorry.
Beets have been experiencing a serious cultural moment for the last few years. From the leading role of “red Goldfish cracker flavor in the rainbow pack” and supporting character in The Office, to “stereotypical farm stand veg,” these cutting board staining bastards are everywhere.
This isn’t their first time in the limelight. Beets are so old (how old are they?) that ancient Romans thought they had aphrodisiac powers. Nothing hotter than getting caught red-handed. AWOOGA!
While beets haven’t maintained their titillating mystique that the Romans pined over, they’re still a delicious, homey staple that I’d sacrifice every cutting board, wooden spoon, and the color of my palms for, every time. This one’s for you, beets.
Salt Cured Beets
Salt curing- not just for exotic meats!
Makes 8 appetizer servings- serve with crusty bread for and tomato a stellar vegan pan con tomate.
Ingredients
4 small beets, or 2 large
~1.5c. salt
1 tbsp peppercorns
Fresh herbs of your choice (optional)
Process
Thoroughly scrub your beets, cutting off any strings. Slice in half if beets are large.
Pack in a jar, container with a lid, baggie, or plastic wrap with the salt, peppercorns, and fresh herbs. You’ll want to pack your salt mixture fully around the beet.
Place in fridge for 3 days- if you’ve used a baggie or plastic wrap, place in a container or on a plate to prevent leaks. Throughout the curing process you’ll see scary red juice leak out of the beets- don’t worry, that’s supposed to happen.
Once your 4 days are up, take out of the container, and rinse the salt off. The beets should feel just a little squishier than before, and if you’re impatient, you can slice and eat them now. If they’re too salty, soak in cold water for ~4 hours to draw out excess salt.
If you’re good at delayed gratification, place back in a fresh container in the fridge for 2-2.5 weeks and be rewarded with extra savory deliciousness. Slice very thinly and serve!
Swaps
Vegan Gravlax- Roast the beets before curing for a shorter turnaround and more tender beet. Great on a bagel!
Salt-Cured Beet Carpaccio- also quicker and more tender. Uses beloved aquafaba, so break out the garbanzos.
Swap in any other root vegetable you have kicking around- Carrots, parsnips, turnips, and even sweet potatoes would be delicious salt-cured, just don’t tell your doctor I said so.
Golden Borscht
Makes 4, hearty and warm servings. Garnish with dill, sour cream, and some lil crackers on the side and pretend that fall is here.
Ingredients
3-4 medium golden beets
1 handful of fresh dill, a bit reserved for garnish
2 medium turnips
1 large carrot
2 clove garlic
1/2 onion
3 c. veggie broth
1 tbsp apple cider vinegar (more if you get down like that)
Dollop of sour cream for garnish
Salt and pepper to taste
Drizzle of olive oil or pat of butter
Process
Roughly chop your onion, carrot, and turnips.
Peel and roughly chop your beets- since they’re golden beets, you’re not going to look like you got away with murder. Keep the stem on the beets for a nice handle while peeling and chopping, and then cut it off last.
Sauté your onion, carrot, and turnips in a bit of oil or butter on medium- add a smidge of salt and pepper. Once the onion is translucent (or if visual cues don’t work for you, once your house smells real onion-y) add the beets and garlic. Cook for 1-2 more minutes.
Turn the heat to high and add broth and dill. Bring to a boil, then pop a lid on and let simmer for 30 min.
Check your beets with a fork- if they’re tender, you’re good to get blending.
Add your apple cider vinegar.
Using an immersion blender, or a normal blender if you roll like that, blitz to your desired consistency. I don’t like a perfectly smooth soup, so I leave it a lil more ‘full-bodied.’
Add your reserved dill on top, and a dollop of sour cream. This is fantastic served hot, and just as good chilled the next day.
Swaps
Don’t have golden beets?
That’s fine- typically red beets are used here anyway. I like golden beets because they’re a bit less sweet and radically less stain-y.
Don’t have turnips/carrots?
Totally chill. Potatoes are the traditional starch option here. Carrots add a nice earthiness that potatoes would replace just fine as well. If you have cabbage kicking around, that would be a fab addition.
No garlic?
Life without garlic is sad, but your soup doesn’t have to be. Add extra onion, and garlic powder if you have it.
No broth?
Better than Bullion Baaaaby! You can also make your own stock from veggie scraps- this takes radically longer. I don’t endorse this… but in a moment of desperation, I’ve made a less-than-stellar veggie broth from garlic and onion powder and various random spices.
No apple cider vinegar?
White vinegar, red, or white wine would work well. Use balsamic if you’re tryna get ~*crazy*~
No dill?
Abandon all hope, you’re destined to be soupless. The dill really makes this soup pop off, but if you don’t have any, put a bit of pickle juice in your soup and call it good.
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