As a kid I thought beets came in a jar, I had no idea how a raw beet looked like with its beautiful green and red blast.
I grew up eating pickled beets as a side dish. Me and my brothers loved our pickled beets served with dill stewed potatoes and lard sausage. Yes, you read that right – lard sausage. It may be hard to believe but it was one of my favorites together with my fathers home-made meatballs.
We didn’t eat much food where veggies and greens played as the lead actors, our family was more of a traditional Swedish ”potatoes, meat and sauce” kind of family. And I have and will not complain about it. I am grateful that my parents both knew how to cook from scratch and never bought already made meat balls from the frozen section in the supermarket.
Fast-forward 15 years or so, beets always have a place in our fridge (the real ones, not the pickled ones). I can’t remember exactly when but I have realized just how yummy and versatile real beets are. They can be juiced or eaten either cooked or raw so there is a whole world of possibilities to explore within this one little root.
The recipe we will share with you today is a soup the happens to be one of our favorite ways to enjoy beets at the moment. It is a recipe we came up with while living in Sweden and it quickly became one of our favorite soups to enjoy while longing for the never ending winter to turn into spring. And now that we live in sunny Ibiza we still love to make this soup once a week.
This one is simple to make, has a rich, and earthy flavor and it doesn’t cost much to make. Plus the color is beautiful too, it’s so vibrant and ruby red that it’s hard to believe it’s natural!
If you give this soup a try, please let us know! Leave a comment or tag a picture #foodieawareness on Instagram! We see every one and it always makes our day.
Tangy Beetroot & Red Lentil Soup
2 tablespoons extra virgin olive oil
1 kg beetroots
1 red onion, finely chopped
150 g red lentils, uncooked
1,5 liter vegetable broth
3 tablespoons apple cider vinegar
4 tablespoons chopped parsley
Salt & pepper to taste
Peel and grate the beetroots (or grind in a food processor). Rinse the red lentils with warm water.
Heat the olive oil in a pot. Add the red onion and sauté until translucent. Add the red lentils and cook for a minute or so, while stirring. Add the beetroot and continue to stir for a couple of minutes, then add the vegetable broth and taste for salt.
Cover and let the soup simmer for 30-35 minutes, until the beets and lentils are soft. When cooked, add the apple cider vinegar and half of the parsley while stirring.
Serve the soup in bowls with a drizzle of olive oil with the remaining parsley and freshly grinded black pepper as topping.