Beet Soup With Cilantro Pesto Recipes

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ROASTED BEETS AND BABY GREENS WITH CORINADER VINAIGRETTE AND CILANTRO PESTO



Roasted Beets and Baby Greens with Corinader Vinaigrette and Cilantro Pesto image

Categories     Leafy Green     Vegetable     Appetizer     Roast     Vegetarian     Mother's Day     Beet     Fall     Vegan     Potluck     Cilantro     Coriander     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 24

Vinaigrette:
1 tablespoon whole coriander seeds
1/2 cup extra-virgin olive oil, divided
1/4 cup minced shallots
2 tablespoons white balsamic vinegar
1 small garlic clove, peeled
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
Pesto:
1 cup extra-virgin olive oil
1/2 cup pine nuts, toasted
1 bunch fresh cilantro, coarsely chopped (about 2 cups)
1 bunch fresh chives, coarsely chopped (about 1/3 cup)
1/4 cup (packed) fresh mint leaves
1 tablespoon chopped seeded jalapeño chile
1 small garlic clove, peeled
1 teaspoon (scant) coarse kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons fresh lime juice
Beets:
2 pounds 1-inch-diameter baby beets
1 tablespoon olive oil
Coarse kosher salt
6 cups assorted red baby lettuces (such as red oak leaf and lolla rossa)

Steps:

  • For vinaigrette:
  • Stir coriander in small skillet over medium heat until fragrant, about 4 minutes. Cool. Coarsely grind coriander in mortar with pestle or in spice mill. Transfer to small bowl. Heat 1 tablespoon oil in same skillet over medium heat. Add shallots; sauté until soft, about 3 minutes. Transfer to bowl with coriander. Add vinegar, garlic, salt, and pepper. Gradually whisk in 7 tablespoons oil. (Can be made 1 day ahead. Cover and chill; discard garlic after 1 hour. Let vinaigrette stand at room temperature 1 hour before using.)
  • For pesto:
  • Puree first 9 ingredients in blender until smooth. (Can be made 1 day ahead. Cover and chill. Reblend before continuing.) Whisk in lime juice.
  • For beets:
  • Preheat oven to 350°F. Wash and dry beets. Cut off beet greens 1 inch from top of beets; reserve for another use. Rub beets with oil. Place light-colored beets in 1 roasting pan and red beets in another; sprinkle with coarse salt. Cover pans tightly with foil. Roast until beets are just tender, about 55 minutes. Cool slightly. Using towel, rub off peel and stems from beets. Cut beets in half. Place light-colored beets and red beets in 2 separate bowls. Toss beets in each bowl with 2 tablespoons vinaigrette. Let stand 30 minutes. Toss lettuces in bowl with some of vinaigrette to coat lightly; divide among plates and top with beets. Drizzle pesto around salads and serve.

ALBONDIGAS SOUP WITH CILANTRO PESTO



Albondigas Soup With Cilantro Pesto image

Taking its name from the word for the meatballs that float in its rich broth, this great one-dish meal is arguably the national soup of Mexico. Make a big pot for a casual party, keeping it warm on the stove top. Adding the cilantro pesto to each serving produces a wonderfully fresh taste.

Provided by Witch Doctor

Categories     Chowders

Time 2h35m

Yield 8 serving(s)

Number Of Ingredients 22

3/4 cup short-grain white rice
1 1/2 cups water
4 tablespoons vegetable oil
2 white onions, diced
1/2 lb ground pork
1/2 lb ground beef
1 egg
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 teaspoons salt
1 teaspoon fresh ground pepper
1 garlic clove, minced
1 zucchini, diced
2 carrots, peeled and diced
2 ripe tomatoes, peeled, seeded and diced
6 cups chicken broth
1/2 cup coarsely chopped fresh cilantro
1 fresh mint sprig, stemmed and chopped
2 limes, juice of
2 tablespoons olive oil
2 tablespoons water
1/2 teaspoon salt

Steps:

  • Place the rice in a heatproof bowl. Bring the water to a boil and pour it over the rice. Let soak for 40 minutes, then drain; set aside.
  • Meanwhile, in a sauté pan over medium heat, warm 2 tablespoons of the vegetable oil. Add 1 of the diced onions and sauté until soft, about 5 minutes. Remove from the heat and let cool.
  • In a bowl, combine the pork, beef, cooled onion, soaked rice, egg, cumin, oregano, 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Using your hands, mix well and form into 1-inch balls.
  • In a large soup pot over medium heat, warm the remaining 2 tablespoons vegetable oil. Add the remaining diced onion and sauté until soft, about 5 minutes. Add the garlic, zucchini, carrots and tomatoes and cook, stirring, until fragrant, about 5 minutes. Add the chicken stock, stir well and bring to a boil. Carefully slip the meatballs into the pot, reduce the heat to low and simmer uncovered until the meatballs are fully cooked, about 45 minutes. Stir in the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper.
  • While the soup simmers, make the cilantro pesto: In a mini food processor or a blender, combine the cilantro, mint, lime juice, olive oil, water and salt. Process to a paste.
  • Ladle the soup into warmed soup bowls and top each serving with a dollop of cilantro pesto. Serve at once.

BEET SOUP WITH GREENS, APPLE SALAD AND CILANTRO-WALNUT PESTO



Beet Soup With Greens, Apple Salad and Cilantro-Walnut Pesto image

Provided by Molly O'Neill

Categories     lunch, project, soups and stews, main course

Time 2h

Yield 6 servings

Number Of Ingredients 24

15 medium beets, trimmed; greens reserved
10 cups beef broth (see recipe)
1 1/2 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
1 1/2 teaspoons fresh lemon juice
1 tablespoon olive oil
Beet greens (see above), stemmed and coarsely chopped
1/2 teaspoon kosher salt
Freshly ground pepper to taste
1 teaspoon fresh lemon juice
1 tablespoon olive oil
2 medium onions, peeled, halved and thinly sliced
1 large Granny Smith apple, peeled, cored and grated
1 1/2 teaspoons walnut oil
1 tablespoon fresh lemon juice
1/4 cup coarsely chopped Italian parsley
1/2 teaspoon kosher salt
Freshly ground pepper to taste
3 cups cilantro leaves
3/4 cup walnuts, toasted
1/2 cup olive oil
3/4 teaspoon kosher salt
1 1/2 teaspoons fresh lemon juice
Sour cream

Steps:

  • To make the soup, place beets and broth in a large pot. Bring to a boil. Reduce heat, cover and simmer until tender, about 1 hour. Drain, reserving broth. When cool enough to handle, slip skins off beets. Set aside 2 beets. Place half of the remaining beets in a food processor. Measure broth and add enough water, if necessary, to make 9 cups. Add half of broth to beets and puree until smooth. Repeat with remaining beets and broth. Combine batches and stir in salt and pepper. Reheat before serving and stir in lemon juice and more salt, if needed.
  • To make the beet greens, heat 1 1/2 teaspoons of olive oil in a large skillet over medium heat. Add the beet greens and saute for 10 minutes. Add 1/3 cup of water, cover and cook until tender, about 10 minutes more. Coarsely grate the reserved beets and stir into the greens with 1 1/2 teaspoons of oil, 1/2 teaspoon of salt, pepper and 1 teaspoon of lemon juice. Set aside.
  • Heat 1 tablespoon of oil in a medium nonstick skillet over medium heat. Add the onions and cook, stirring often, until caramelized, about 15 minutes. Stir in the apple, walnut oil, 1 tablespoon of lemon juice, parsley, 1/2 teaspoon of salt and pepper. Set aside.
  • Place the cilantro, walnuts and 1/2 cup of olive oil in a food processor and process until smooth. Add3/4 teaspoon of salt and 1 1/2 teaspoons of lemon juice.
  • Place the beet green mixture, the apple mixture, the pesto and the sour cream in separate bowls. Ladle the soup into bowls. Serve, passing the condiments separately.

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