Chilled Beet Soup with Golden Beet, Fennel & Radish Salad

Many thanks to the students and chef instructors of the Charlotte Technical College, Culinary Arts Program, for creating and preparing this wonderful recipe for Worden Farm members!

Chilled Beet Soup with Golden Beet, Fennel & Radish Salad

(Vegan)               Yield: 1 Quart

  • 2 TBSP Olive Oil
  • 1 each Sweet Onion, sliced thin
  • 1 bulb Fennel, sliced thin
  • 4 Cups Red Beets, washed, peeled and chopped
  • 3 Cups Vegetable Stock
  • 1 each Bay leaf
  • To Taste Salt
  • To Taste White Pepper
  • 2 TBSP Brown Sugar
  • 2 TBSP Red Wine Vinegar
  • To Taste Salt & pepper

Method:

  1. Prepare all ingredients. In a soup pot, heat Olive Oil; add onions & fennel. Cook until soft.
  2. Add beets, stock, bay leaf, salt & pepper.
  3. Simmer 45-60 minutes or until beets are soft and liquid is reduced.
  4. Add brown sugar and vinegar; remove from heat. Chill completely.
  5. Puree in a blender until very very smooth and adjust seasoning. You may need additional stock or water if needed. Balance sweet, sour, salty and bitter. The savory flavor will be present with the beets.
  6. Top with Roasted Golden Beet Fennel Salad

Roasted Golden Beet Fennel Salad

(Vegan)            Yield: 1 Quart

  • 2 ea Golden Beets, roasted & diced
  • 1 bulb Fennel, diced, blanched & shocked
  • 1 ea Watermelon radish, peeled and diced
  • 1 ea White turnip, peeled and diced
  • 1 ea Scarlet turnip, peeled and diced
  • ¼ Cup Italian Parsley leaves
  • 1 ea lemon juice
  • 2 TBSP Extra Virgin olive oil
  • To taste Salt & Pepper

Method:     Combine all ingredients. Season to taste