Cold Beet and Watermelon Soup

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Compliments of: The Charmed Kitchen

Cold Beet and Watermelon Soup

  • 1 part diced beet (cooked)
  • 1 part diced seedless watermelon
  • Salt to taste
  • Sour Cream or even Greek Yogurt, optional

 

Put beets and watermelon in blender and combine until smooth.  Add salt if desired. Chill before serving. When ready to serve dollop with sour cream or Greek yogurt, if desired

Garnish with fresh mint.

With any cold soup- chill well after you make it. You might even want to chill the bowls and spoons.

This is a slightly different version of a soup recipe I got from Brad Reynolds. Thanks, Brad.

 

 

Beet Relish

  • 6-7 medium beets, about 2 lbs.
  • 1 c. thin sliced onions
  • 2/3 c. cider vinegar
  • 2/3 c. sugar
  • ¼ c. water
  • 1 t. salt, or to taste
  • 1T. Pickling Spice
  • Dash of hot sauce
  • 1-2 t. cornstarch, optional

 

Place beets in a pot of water and simmer about 20 minutes or until beets are just getting tender. Drain and place in cold water until cool enough to handle. Use a small, sharp knife to remove the skins and any blemishes. Shred the beets finely and place in a medium saucepan. Add remaining ingredients, except the cornstarch and simmer 20 -25 minutes, stirring occasionally until mixture thickens and beets are tender-crisp and onions are tender. If mixture is too thin you can thicken by mixing the cornstarch with a little cold water and blending until smooth. Slowly pour into the beet mixture until desired thickness is reached. Relish will thicken some as it cools so allow for that. Place in a jar then cool and refrigerate. Keeps for weeks. 

 

Martha’s Beets

 

This is a recipe that my friend Martha made for us one afternoon. The amounts are random for a reason. Just use what you have- more or less- and let the flavors blend together gently.

  • Oil
  • 2 Onions, chopped
  • Potatoes, cut in big chunks, peeled, if desired
  • 1 bunch beets, with greens
  • Chicken stock
  • Parsley
  • Salt and pepper

 

Cook beets in boiling water for 20 minutes. Cool and slip off skins. Cut up larger beets, if desired. In large pot cook onions in oil until tender. Add potatoes and prepared beets with just enough stock to keep them from sticking. Cover and cook over medium-low heat until vegetables are tender. Meanwhile chop up the beet greens. Add them to the pot and stir in. Cover and continue cooking until greens are tender. Toss in fresh parsley and cook 5 minutes longer.

 

Beet Salad

  • 2 bunches fresh small beets, stems removed
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons lemon juice
  • 1 T. cider vinegar
  • 1-1/2 teaspoons honey
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon dried thyme, crushed
  • 1/4 cup vegetable oil
  • Salt and pepper to taste
  • 1/2 pound spring lettuce mix
  • 1/2 cup crumbled feta cheese or goat cheese

 

Preheat oven to 450. Coat beets lightly with oil and roast for approximately 45 minutes, or until tender. Allow to cool thoroughly, then peel and dice. For the dressing, place lemon, vinegar, honey, mustard, and thyme in a blender. While blender is running, gradually add 1/2 cup of oil. Season to taste with salt and pepper. Place spring lettuce mix in a salad bowl, pour desired amount of dressing over greens, and toss to coat.

 Divide dressed salad greens among plates and top with diced beets and feta cheese.

Serves 8.

 

Chocolate Beet Cake

  • 2 cups all-purpose flour
  • 1½ teaspoons soda
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 1/2 cup cocoa powder
  • 3 large eggs, beaten
  • 1 cup plus 2 tablespoons vegetable oil, Canola or corn oil
  • 1½ cups grated cooked beets
  • 2 teaspoons vanilla
  • Powdered sugar, optional or cream cheese frosting

 

Preheat oven to 350°. Combine flour, soda, salt, sugar and cocoa in a bowl; set aside. In a mixing bowl, combine the eggs and oil. Beat in vanilla and continue beating until well blended. Slowly beat in dry ingredients until well mixed; stir in beets. Pour into a greased and floured 9×13-inch baking pan. Bake at 350° for 25 to 35 minutes, or until cake bounces back when touched lightly with finger. Cool in pan on a rack. Frost cooled cake or dust with powdered sugar.

 

Cream Cheese Frosting

  • 8 oz. cream cheese
  • 2/3 c. butter
  • 2 T. milk
  • 2 t. vanilla
  • 3 c. powdered sugar, or more
  • Beat together until smooth.