Roasted beet soup with beet green polenta croutons
Roast
Italian cuisine
Roasting
This year has been a miracle for me and the beet. I spent my childhood making dramatic gagging noises when my dad slurped his beloved borscht; I strategically pushed shiny, offensive beet cubes about my plate, hiding them under things; and even (as a more polite adult) tried swallowing some whole with a wine chaser at a dinner party. <br /> <br />But slowly over the last couple of years things have changed. I first was able to tolerate the beet. I then began to imagine ways they might be not-so-terrible. Just this summer I made a salad of RAW beets that I thought was pretty good. And this weekend, I made a soup. And it surpassed anything I could have hoped for. It was not just a way to sort of try to enjoy a beet—or a dish so completely loaded with other flavors that the beet was not so noticeable. This was a celebration of the beautifully colored root. An orange, pistachio drizzle, and bit of sour cream added elegance to the sweet, earthy purée. I folded the beet greens into a nutty, cheesy polenta that was then fried into croutons, which bulked up the soup to meal status. <br /> <br />I geeked out and blended both golden and red beets separately because the colors were so beautiful, but this could be simplified with one kind of beet or just by blending them all together. <br /> <br />
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