I have this habit of getting stuck on songs. Not songs that I’ve recently heard or even songs I necessarily like, but songs that are some how pertinent to the situation. For example, if it starts raining, I’ll unknowingly start singing “I’m singing in the the Rain, just singing in the rain, what a glorious feeling…” or worse, “It’s raining men, Hallelujah, its raining men, ooooh oooh ahhhh” . Once, when I walked in to a friend’s mansion of a house, opulent and luxurious, I didn’t realize I’d begun whistling the song from Annie. You know the one when that spunky little orphan gets to move in to Daddy Warbuck’s crib…..”I think I’m gonna like it here”. So anyway, when making this dish I can’t help but sing Michael Jackson’s “Beat it”. I hope you decide to “Just Beet It” and then as Weird Al Yankovic would bastardize: “Just eat it”.
Beets aren’t something I’m in the habit of eating, but having learned the amazing nutritional benefits they provide, I’ve been trying to find ways to eat more of these magically healthy gems. Below is a variation of a beet soup recipe I found online (the ppk). It is delicious (tastes similar to lemongrass soup). I got my ingredients from Trader Joe’s or Whole Foods. I would say split this 4 ways or even use remainder as a salad dressing, because it is a lot of beet soup.
1 can 15 oz organic beets (fresher to use ~8 raw beets, cleaned a cooked ’til soft)
1 can 15oz lite coconut milk
1 1/2 cups vegetable broth
1″ cube of fresh peeled, minced ginger
juice of one lime
3 cloves fresh garlic, minced
2 Tbsp olive oil
cilantro to garnish (optional)
1/2 tsp salt and pepper
mix all ingredients above in to blender or food processor for ~ 1 minute, voila!
‘Just heat it’ and then “just eat it!”