Makes 6 servings
Ingredients:
2 red beets
2 golden beets
1 tbsp olive oil
4 cups water
1 tbsp lemon juice
1 tbsp vinegar
1 tsp salt
½ tsp pepper
1 tbsp olive oil
Directions:
Heat oven to 375 degrees. Rub beets with olive oil and roast until tender, about 1 hour. Remove from heat, let cool, and peel. Chop and separate the colors.
In a medium pot, add water, lemon juice, vinegar, salt, and pepper. Pour half into another medium pot. Add one color of beet to each pot.
Bring to a boil over high heat, then reduce heat and simmer for 5 minutes. Let cool slightly, then puree each color in a blender until smooth. Adjust seasoning to taste.
Szechuan Salsa
Ingredients:
3 tomatoes, quartered
2 stalks celery, chopped
1 tsp Szechuan chili paste or more to taste
2 tbsp lemon juice
½ tsp black pepper
½ tsp salt
Directions:
In a food processor, add all ingredients and pulse until it reaches desired texture.
To Serve: Spoon the red beet soup into a bowl, then spoon the golden beet soup over. Take a knife or chopstick and swirl around. Add a spoonful of Szechuan salsa and garnish with cilantro.
Photographed by Morgan Ione Yeager
