Everybody get on your feet. You know you can dance to the BEET! Jump in, get down. Round and round and round. Woooo!
Sarah Kramer's August recipe in the 2010 Go Vegan wall calendar has me singin' the Go-Go's. That's because the always-clever Mrs. Kramer named the dish "Beauty and the Beet Borscht":
Can a recipe name get any cuter? Seriously? I didn't think so. I make every one of the monthly recipes in Sarah's calendar, but I was super-excited to give this hearty beet soup a try. I realize today is September 1st (and many of you are reading this on September 2nd), but I made the August borscht on Sunday, and that was still technically August.
Okay, confession time: I'm a former beet hater. Up until about two years ago, I thought beets tasted like dirt. But I first tried beets raw, when their earthy flavor is most potent. Boiling or roasting really brings out their delicate flavors. And who doesn't love bright pink food?!
The "Beauty and the Beet Borscht" featured loads of veggies, but in the picture, they're all beet-stained and indistinguishable. Hearty beets are simmered with delicate cabbage, sliced carrots, celery, and onions. It's topped with a dollop of Tofutti sour cream and seasoned with dried dill. If you don't have Sarah Kramer's wall calendar (for shame!), you can also find this recipe in La Dolce Vegan.
A soup like this deserves a thick slice of whole wheat bread. I had half a loaf of my last bread machine experiment in the freezer. I thawed out the slices and topped them with melty Daiya Italian shreds and crushed, dried garlic:
By the way, Sarah Kramer's 2011 Go Vegan wall calendar is already on sale at Amazon.com. Go here to order. I haven't ordered mine yet, but I definitely will. I love having a surprise recipe every month.
Don't forget to enter my Artisana raw coconut butter giveaway here. And if you'd like to learn more about me (or just see some yummy pictures of my strawberry shortcake), check out Rikki's "Ask a Vegan" interview with me on Seitanic Heathen Vegan.