Detoxify & Beautify with Beets
Please Do NOT Buy Canned Beets
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The combination of oranges and beets have become popular in salads, so why not in soup? This dairy-free and vegan ruby red Chilled Orange-Beet Soup sensation can be made with less than 5 minutes of hands-on time.

Detoxify & Beautify with Beets

The betalin pigments present in beets have repeatedly been shown to support detoxification and many of the phytonutrients in beets have anti-inflammatory properties; the combination of detoxification and reduced inflammation will absolutely have a beauty-boosting benefit.

Please Do NOT Buy Canned Beets

People who say they do not like beets are invariably the people who grew up eating (and hating) canned beets. If they did try to make beets at home they probably steamed and totally overcooked them. Please do not eat canned beets…or steamed beets either for that matter! Our son, Blake (in the photo below), grew up eating fresh beets and to this day he eats them with gusto. I really am firmly convinced it is canned and overly cooked steamed beets that have given beets such a bad rap.

Blake as a baby

Personally I think beets taste best grated raw or roasted. If you aren’t up to making the Chilled Orange-Beet Soup recipe below then at least make the roasted beets (the directions are in step 1 and 2.) Nothing could be simpler or tastier than roasting beets and sprinkling with salt, a drizzle of cold pressed extra virgin olive oil (or black truffle oil, such as Roland’s) and the best balsamic vinegar you can find. You can eat them cold or at room temperature. And believe it or not, roasted beets are absolutely divine when mashed with potatoes and “cashew cream.”

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Summer Chilled Orange – Beet Soup

Print Recipe

Yield: 4 1x

Ingredients

3 medium-sized beet bulbs, ends cut
¼ cup fresh lemon juice (plus 1 teaspoon fresh lemon zest for garnish)
1 cup water
½ cup pine nuts
2 cloves garlic
1 whole peeled orange (plus 1 teaspoon fresh orange zest for garnish)
Unrefined sea salt, to taste

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Instructions

Preheat oven to 400 degrees.
Wrap each beet bulb in aluminum foil. Place the foiled beet bulbs on a cast iron skillet or heavy cookie sheet. Roast beets for 40 minutes, or until fork tender. Remove beets from oven, carefully unwrap the foil and let cool. When beets are cool enough to handle coarsely chop.
To a high speed blender (such as a Vitamix) or food processor, add ½ of the chopped beets, lemon juice and water. Process until very smooth. Add the remaining beets and process again. Add the nuts, garlic and orange and process until very smooth. Season with salt. Note: This soup tastes best chilled. Slow-chill in refrigerator in a covered container for 2 to 3 hours or speed-chill in individual serving bowls in the freezer for 20 minutes. Garnish with lemon zest and orange zest.

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