Cooking Beets

by Lauraine Lombara

I love the smell of cooking beets-

The earthy perfume of the soil.

The wine red promise of the flesh,

Veined as an ancient etching.

Beet and Watermelon Gazpacho

Since I posted a short musing about beets, I thought I would include this recipe I made incorporating beets and watermelon for a refreshing, healthy, light cold soup for summer enjoyment.

Watermelon is chockfull of antioxidants and an excellent source of vitamins C, A, B1 and B6, potassium and manganese. It contains more lycopene than any other fresh fruit or vegetable. Lycopene lowers the risk of many different types of cancer.

Beets have the most natural sugar of any vegetable. They are moderately high in fiber and folic acid and have a fair amount of vitamin C and a little manganese.

Ingredients

4-6 cups of seeded watermelon chunks (one medium sized melon, washed well, cut and peeled).

4-5 medium fresh beets with stems attached. Cut off stems and strip the beet greens and set both aside. Scrub beets to remove any soil or grit. Place beets in pot to boil with enough water to just cover and then lower heat to simmer moderately until tender – about 35-45 minutes according to size. Remove beets, cool and then slip off skins and cut off thick root end. Cut into small chunks. (You may now wash the stems and leaves separately and cook the chopped stems first in the beet water and then blanch the greens in the same pot. These make a very tasty dish when drained, sautéed in garlic and olive oil or even added to the gazpacho for a more intense beef flavor).

1 cup of beet juice (strained through a fine mesh after beets are finished cooking)

½ cup of chopped Vidalia onion

½ cup orange juice

Sea salt to taste

Grating of fresh ginger or ¼ tsp dried ginger (optional)

Chopped fresh mint or basil

1-2 Tbs honey (optional)

1-2 tsp fresh lemon or lime juice

Drizzle of extra virgin olive oil

Place the cooled beets and watermelon in a food processor (or blender) and pulse to roughly chop.

Add onions, beet juice, orange, lemon/lime juice, honey, herbs and salt to taste.

Correct seasoning to your taste. You may drizzle with olive oil and serve as is or with toasted mini croutons made from a hearty rustic bread.