“The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent, not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious."
Beets are a great nutrient-dense root vegetable to add to your regular diet. There is a wide variety of beets, but most are identified by their dark purple/red colour. Choose beets that are firm and fresh-looking.
Beets are considered a blood-building food in Eastern medical systems and are high in antioxidants, folate, magnesium, potassium, and vitamin C. They’re also high in natural sugars, so if you like juicing with them, be sure to check out my post here on how to do that effectively.
As a blood tonic, they’re helpful for the heart, blood-deficient conditions, menstrual irregularity, and circulation. In the Ayurvedic system, they reduce vata and kapha. Learn more about your type here.
The following nourishing beet soup is an easy way to incorporate more beets into your diet. Feel free to double the recipe so that you have leftovers for the next few days.
Nourishing Beet Soup
A delicious beet soup for a nourishing lunch or dinner.
Serves 4
Ingredients:
- 8 beets
- 2 potatoes
- 1 tbsp olive oil
- 1 chopped onion
- 1 tsp curry powder
- 6 cups vegetable stock
- 1/4 tsp salt
- yogurt for garnish
- chopped chives or green onions for garnish
Instructions:
- Heat oil and cook beets, potatoes, onion, and curry powder
- Stir often until onions are softened.
- Add stock and salt; bring to a boil.
- Reduce the heat, cover, and simmer for about 25 minutes or until the vegetables are tender.
- In a blender or food processor, puree the veggie mixture until smooth.
- Return soup to pot and heat until simmering.
- Ladle into soup bowls. Garnish each with a dollop of yogurt and chives.
