Beet Soup with Sage and Shallots
1 bn Small organic beets (about 4 Or 5 beets) (leave the stems on up to 2 Or 3 inches, but wash well Around them) x Assorted leftover Cruciferous veggie stems (optional, I used bro...
Ingredients
- 1bn small organic beets (about 4
- 1/2cup white zinfandel or other
- 4small cloves garlic
- 1tsp canola oil
Directions
- 1
1 bn Small organic beets (about 4 Or 5 beets) (leave the stems on up to 2 Or 3 inches, but wash well Around them) x Assorted leftover Crucif
- 2
Include the stems of leftover cruciferous veggies in this simmer
- 3
Strain and place in a bowl with 1/2 c rice vinegar and water to cover
- 4
Let sit overnight in the refrigerator, or for as long as you can
- 5
Use the beet leaves for making a green veggie to eat
- 6
The next day, or later: Strain the beets from this liquid, place in a food processor with sage leaves (stems removed)
- 7
Process, adding a little wine or water as needed
- 8
Discard the vinegar, or save it for the next batch of vinegared beets, in the fridge)