Beets have a very distinct "earthy" taste, but when combined with flavorful veggies like tomatoes, onions and pepper, their natural sweetness shines through.
35 minutes + chill time
4 to 6 medium beets
1 large bell pepper
1 large tomato
1/4 white onion
2 garlic cloves, mashed
1/4 cup cilantro
salt/pepper to taste
yogurt/kefir for garnish
Bring a large pot of water to a simmer.
If attached, remove beet greens. Peel and cube the beets. Once the water is simmering, place beets in the water and cook until tender. About 25 minutes. Drain beets, but reserve about two cups of liquid. Allow beets and cooking water to cool.
While the beets are cooling, cube your tomato, pepper and onion. Take out about a cup of veggies and set aside.
Once your beets and water are cool, add into a high-speed blender, but save a small handful of beets--add this to your veggies that have already been sequestered. Throw some extra cilantro in that, too. Into the blender, add the veggies, garlic, cilantro and salt and pepper. Blend until near smooth. Pour the mixture into a bowl.
Add the reserved veggies into the blender. Very carefully and strategically, quickly blend the ingredients for a second or two. Stop. Stir around the contents then swirl again. You're going for mashed/pulverized/chunky, not pureed. When the desired consistency is reached, add into the bowl with your pureed soup. Taste. Add more salt or pepper if desired.
Allow to chill for about an hour or more.
Pour into four bowls and garnish with desired toppings!