PREP TIME: 20 MINUTES COOK TIME: 25 MINUTES SERVES: 4 AS A SIDE
NOTES: You don't need Golden Beets to make this dish! Just use regular beets!
Dill & Beet Greens Gremolata
2 cloves of garlic, chopped
3 scallions, chopped
1/2 cup firmly packed fresh dill, chopped
1/2 cup firmly packed beet greens, chopped
1/2 cup toasted and chopped walnuts
2 teaspoons lemon juice
zest of one lemon
1/4 cup olive oil + more to thin if desired (the consistency is supposed to be a bit crumbly, not runny like a pesto)
fat pinch of salt
Golden Beet Soup
1 bunch of golden beets, greens removed and roots cut into 1/2 inch chunks (no need to peel)
2 cups full fat plain yogurt
1/2 a lemon, juiced (about 1 Tablespoon)
fat pinch of salt and pepper
Prepare the gremolata by adding all the ingredients to a food processor and processing until finely chopped. Taste for seasonings and adjust as needed. If the gremolata is too thick or chunky for your liking you can add more oil to thin as needed. We like this on the thicker side but feel free to thin it out to your personal preference.
Add the beet to a pot and fill with enough water to cover the beets by 2 inches. Bring to a boil. Reduce the heat and simmer until the beets are tender and can easily be peireced with a fork, about 12-15 minutes. Drain the beets reserving 1 cup of the cooking liquid.
Add the beets to a food processor or blender along with the yogurt, lemon juice and salt. Add 1/2 cup of the reserved cooking liquid and blend until smooth. If the soup is too thick add the remaining 1/2 cup of reserved cooking liquid. Season to taste with more salt and pepper.
Divide the soup between bowls and serve with a spoonful of the gremolata on top.
Use this recipe as a guide and adjust measurements and ingredients as necessary