Beet And Cauliflower Soup With Dill Recipes

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SEARED BEETS WITH TURMERIC-TAHINI BROCCOLI AND SALMON



Seared Beets with Turmeric-Tahini Broccoli and Salmon image

In this super nutritious, anti-inflammatory meal, the vegetables enjoy just as much of the spotlight as the salmon. Whatever you do, don't skip the pepper: the piperine found in freshly ground pepper increases the bioabsorption of the turmeric by 2,000 percent!

Provided by Martha Stewart

Categories     Salmon Recipes

Time 45m

Number Of Ingredients 10

2 broccoli crowns (1 pound total), thick stems peeled if necessary, cut into long spears
4 tablespoons extra-virgin olive oil, divided, plus more for drizzling
Kosher salt and freshly ground pepper
4 pieces (each 4 ounces) skin-on salmon fillet, preferably wild Alaskan
4 large red beets (about 2 pounds total), peeled, trimmed, and cut crosswise into 1/2-inch-thick rounds
2 tablespoons tahini
2 tablespoons fresh lime juice
1 small clove garlic, grated (1/4 teaspoon)
3/4 teaspoon ground turmeric
2 scallions, thinly sliced (1/4 cup), for serving

Steps:

  • Preheat oven to 425°F. Toss broccoli with 2 tablespoons oil, season with salt and pepper and arrange on a rimmed baking sheet. Roast 15 minutes.
  • Season salmon with salt and pepper; drizzle skin sides with oil. Nestle onto baking sheet with broccoli, skin-sides down. Return to oven and roast until broccoli is golden in spots and crisp-tender and salmon is just cooked through, 8 to 10 minutes more.
  • Meanwhile, heat a large, heavy-bottomed skillet, preferably cast iron, over medium. Season beets with salt and pepper. Swirl remaining 2 tablespoons oil into skillet. Working in batches, add beets in a single layer and cook, flipping once, until browned on both sides and tender with a little crispness (an inserted knife should be met with a bit of resistance), about 5 minutes a side. Transfer to a plate.
  • In a bowl, whisk together tahini, lime juice, garlic, and turmeric until smooth, adding water, 1 teaspoon at a time, until it reaches a pourable consistency. Season with salt and pepper. Serve beet steaks with broccoli and salmon, drizzled with turmeric-tahini sauce and sprinkled with scallions.

CREAMY BEET WITH DILL SOUP



Creamy Beet With Dill Soup image

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil
1 ½ pounds raw beets, cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 teaspoon toasted caraway seeds*
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
2 tablespoons fresh dill
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: chopped hard-cooked egg

Steps:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add beets, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add caraway seeds and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until beets are tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree (adding fresh dill) until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Nutrition Facts : Calories 152.4 calories, Carbohydrate 12.8 g, Cholesterol 26.2 mg, Fat 10.4 g, Fiber 2.9 g, Protein 3.3 g, SaturatedFat 4.7 g, Sodium 101.4 mg, Sugar 6.8 g

CAULIFLOWER & BEET SOUP



Cauliflower & Beet Soup image

A really yummy and healthful blend of two of my favourite vegetables. This soup is a beautiful bright purple colour and velvety smooth. You may wish to make extra vegetables so you can enjoy them oven roasted - it's hard to put them all into the soup! Can garnish with a dollop of sour cream if desired.

Provided by hollyberry

Categories     Cauliflower

Time 45m

Yield 6 cups, 6-8 serving(s)

Number Of Ingredients 7

4 medium beets
1/2 head cauliflower
1 medium onion
2 -3 tablespoons olive oil
salt
pepper
4 cups vegetable broth

Steps:

  • Preheat oven to 425 degrees. Line a cookie sheet with parchment.
  • Peel and slice the beets and onion. Slice the cauliflower.
  • Gather vegetables in a bowl and sprinkle with olive oil and salt and pepper to taste. Toss together then lay out on the parchment.
  • Oven roast the vegetables for 30 minutes or until tender.
  • In a large sauce pot, heat the vegetable broth. Add in the cooked vegetables then immersion blend until completely smooth.

Nutrition Facts : Calories 74, Fat 4.7, SaturatedFat 0.7, Sodium 41.2, Carbohydrate 7.5, Fiber 2, Sugar 4.4, Protein 1.7

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