November 1, 2015
Beets… probably not the most popular vegetables out there. But give them a chance. Already the wicked color is worth it!
Like most of the time I fell in love with the looks of the beets on the market first and then had a look at what I could actually do with them. And the choice was definitely the right one.
This recipe is full of flavor, a little sweet and just delicious. Quick and easy to make too if you enjoy having purple hands ;) The horseradish yoghurt gives it an extra fresh and spicy kick!
BEETROOT SOUP WITH HORSERADISH YOGHURT
_ finely chop onion
_ coarsely grate beetroot
_ heat oil in a large sauce pan
_ add mustard and cumin seeds
_ stir constantly until they get fragrant and start to jump
_ add onion and fry until soft
_ add grated beetroot, vegetable broth and bay leaves
_ bring to a boil
_ lower heat and let simmer for 30 to 40 minutes
_ combine yoghurt and horseradish
_ set aside for the yoghurt to absorb the flavors
_ add apple cider vinegar, salt and pepper to the beetroot soup
_ simmer for another minute or two
_ adjust seasoning to taste
_ serve topped with a dollop of horseradish yoghurt