Today while shopping at Whole Foods, I discovered these little gems, "Love Beets".I do love beets, especially when they're pickled!
The variety I bought was "dipped in a fine mild vinegar".
I didn't have any plans other than snacking on them, but when I got home I noticed the cashier never rang up my sushi and it wasn't in the bag! Dang.
This got me thinking, I can use these beets to make soup!
First saute up 1 Tb chopped onion (I used red) in 1 Tb butter. Check the heat, you don't want to brown them.
Once softened after 5 minutes, add the 8oz package of beets. I used a knife to slice them in half once they were in the pot.
Add 2 cups of chicken broth and 1 bay leaf. Simmer for 10 minutes.Turn off heat, remove bay leaf.
Add a sprinkle of dried marjoram leaves (or thyme), a grind of pepper, a teaspoon of balsamic vinegar, and 2 Tb of heavy cream.
Pull out the immersion blender and blend away! (Or a regular blender.)
Serve with a grilled cheese sandwich off the panini press.
Taste and adjust seasoning. Optionally put on a dollop of sour cream and some snipped chives.
Serves 2.
