Foodie Friday - Beet Gazpacho

 

I went to the Old Town Alexandria Farmers Market one Saturday morning recently, the cute young organic farmer had the most amazing looking beets, a little larger than a golf ball and with a nice deep color. Beets can be a love or hate root vegetable. Jay happens to love such things.  And it is nice to support the local farmer - he is about 30, tall, thin, tanned, balding, and as pleasant as he could be, he has about an acre of land, here in the local area.  He has a younger apprentice with him this year.

I thought about what to do with them, one bundle, probably 3/4 of a pound (about 400 grams.) I had a cold beet gazpacho at Jaleo recently when I met a colleague for lunch, I decide to try that.  

I peeled them, and steamed them for about 20 minutes until tender, put them in the refrigerator to cool.  I also chilled the liquid in the bottom of the steamer, probably about a cup, it was deeply colored and had a nice beet flavor.  To make the soup, I chopped two green onions, tops and all, half a stalk of celery, about 1/2 cup of chopped cucumber, one medium tomato- cubed, and roughly chopped the beets.  I blended all of that with a stick blender (a regular blender or food processor would work,) with a drizzen of apple cider vinegar until nearly smooth.  I served over a round of Russian Farmer's Cheese, a creamy, soft cheese about the same texture as goat cheese but milder in flavor (goat cheese or sour cream would work well,) sprinkled a little chopped cucumber over the top, a little salt and pepper, be careful salt would overpower it easily. Serve cold (I chilled it for 10 minutes in the freezer.) It made two oversized servings, probably four servings as a first course.  

Simple, cold, and absolutely packed with fresh seasonal vegetables. The cucumber,  celery and vinegar balance the woody or root taste of the beets. I bet I can do the same thing with carrots.