1 box grater (or food processor fitted with a grating blade)
1 medium saucepan
1 immersion blender (or blender or food processor)
Ingredients
112-ounce bunch beets with greens attached
3tablespoonsolive oil
½cupchopped onion
¼cupchopped celery
sea salt,to taste
2clovesgarlic,minced
½poundpurple or Yukon gold potatoes,grated
1parsnip,peeled and grated
1rangezested and juiced
3cupslow-sodium vegetable broth
freshly ground black pepper,to taste
chopped chives or parsley(for garnish)
walnut oil(for garnish, or additional olive oil)
Instructions
Trim greens from beets and reserve. Peel beets, cut off the taproot and stem, and cut beets into quarters. Grate beets.
Heat oil in a medium saucepan over medium-high heat. Add onion, celery, garlic and a pinch of salt; sauté 5 minutes or until very tender. Stir in beets, potatoes, parsnip and a generous pinch of salt; sauté 5 minutes. Add orange juice and cook 30 seconds, scraping the pan to loosen any browned bits. Add broth, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.
While soup simmers, clean and coarsely chop or tear beet greens (discard stems). Add to soup, cover, and cook 5 minutes or until beets and greens are very tender. Add salt and pepper to taste.
Puree the soup until smooth, using an immersion blender, blender or food processor. Serve garnished zest, chives and a drizzle of walnut or olive oil.