It's Got A Good Beet!

Ok Beet haters, maybe you know it's your DNA that makes those beets taste like dirt. Or maybe you aren't one of the nature endowed detesters of all that is beet. Maybe, just maybe, you tasted beets when young and your tongue told you, No Way, No How.
But then you haven't tried Gold Beets. Their flavor is milder and sweeter than a red beet. And perhaps, this soup will convert you to Beet Love.

Golden Beet and Miso Soup

Serves 2

• 2 each Shallots, peeled and sliced, divided
• 1 stalk of Celery, chopped
• 2 TBS of Coconut Oil, divided
• 1 lb Gold Beets, peeled and quartered
• Water to Cover
• 2 TBS of Miso
• Salt to taste
• Chili Oil, as needed

Put a soup pot on medium high heat and add 1 tablespoon of the coconut oil to melt and heat through.

Add in one of the sliced shallots and the chopped celery. Stir and cook until starting to get golden in color,

Add in the beets and water to cover. Bring to a boil, turn to a simmer, and cover. Simmer until the beets are soft, about 35 or so minutes. (Depends upon the size of the chunks of beet.)

While the beets are simmering, heat a fry pan over medium heat and add the rest of the coconut oil to melt.

Toss in the rest of the shallots and fry until crispy and golden. Remove to a paper towel or paper bag to drain. Season with salt and set aside.

Remove the beet pot from the heat and add in the miso. Puree with a stick blender or in a regular blender until smooth.

Serve topped with the chili oil and fried shallots.

The depth of flavor from this soup is revelatory, and don't get me started on how addicting the fried shallots are....I may have to make them for everything.