February has turned into a quite a month for foodies. So far we’ve conquered the Super Bowl and now it’s time for the oh-so-romantic Valentine’s Day. Did you also know February is American Heart Month?
I bet oats are the first thing that comes to mind when you think of heart-healthy foods but the cornucopia of foods that are good for your heart are broader than you might realize. Take beets for instance. These colorful root vegetables contain powerful nutrient compounds that help protect against heart disease, birth defects and certain cancers, especially colon cancer. Beet juice can help lower blood pressure and since Roman times, beetroot juice has been considered an aphrodisiac.
Perfect for Valentine’s Day wouldn’t you say?
1 bunch red beets (4 approx.)
1 medium parsnip – peeled, sliced
½ white onion – thinly sliced
5 cups vegetable broth (reserve 1 for blending)
1 tbsp olive oil
NOTE: Cooked beets will bleed and stain your hands and cutting board. Make sure you wipe up any beet juice immediately so it doesn’t stain your work surface and use gloves, if desired.
1. Begin by cooking beets in boiling water until tender, 15 minutes approx.
2. Drain and peel under cold water.
3. Cut in quarters and set aside in bowl.
4. Preheat soup pot on medium–low heat.
5. Add 1 tbsp olive oil.
6. Saute onion and parsnip for 5 minutes, stirring occasionally.
7. Add cooked beets and broth.
8. Bring to a boil and reduce heat to a simmer.
9. Cook for 10 minutes to combine the flavors.
10. Blend in 2 batches. (Only half fill your blender with soup mixture and additional broth to attain acquired consistency.)
11. Taste and season.
NOTE: When blending hot liquids, be careful because they expand when aerated. I use a kitchen towel over the blender so if the liquid does blow past the lid my hands are protected.
Garnish and serve warm or at room temp. Enjoy!
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.