Veggie of the Week: Beet pt. 2


– Low in calories
– Excellent source of folate aka Vitamin B9 (essential to various bodily functions including synthesizing DNA, repairing DNA, and aiding cell division and growth which is crucial during infancy and pregnancy)
– Good source of manganese (necessary for development, metabolism, and the antioxidant system)
– Beets have a specific colour compound (betanin) which after ingesting can cause urine and/or stool to appear red, but do not be alarmed, it is harmless!


Makes 4 servings

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 cups beef broth, or vegetable broth
1 medium potato, peeled and diced
1/2 teaspoon salt
1/4 teaspoon pepper
**1 1/2 cups steamed cubed beets, 1/2-inch cubes (see instructions below)**
2 teaspoons red-wine vinegar
1/4 cup sour cream
1 tablespoon prepared horseradish
1 tablespoon parsley

**How to Prep and Steam Beets:
1. Trim greens (if any) and root end
2. Peel the skin with a vegetable peeler
3. Cut beets into 1/2- to 1-inch-thick cubes

To steam on the stovetop: Place in a steamer basket over 1 inch of boiling water in a large pot. Cover and steam over high heat until tender, 10 to 15 minutes.

To steam in the microwave: Place in a glass baking dish, add 2 tablespoons water, cover tightly and microwave on High until tender, 8 to 10 minutes. Let stand, covered, for 5 minutes.**

1. Heat oil in a large saucepan over medium heat.
2. Add onion and cook, stirring, until beginning to brown, about 4 minutes.
3. Add broth, potato, salt and pepper; bring to a boil.
4. Reduce heat to a simmer, cover and cook until the potato is just tender, about 8 minutes.
5. Add beets and vinegar; return to a boil.
6. Cover and continue cooking until the broth is deep red and the potato is very soft, 2 to 3 minutes more.
7. Combine sour cream and horseradish in a small bowl.
8. Serve the soup with a dollop of the horseradish sour cream and a sprinkle of parsley.
9. Enjoy!