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Winter Beet Soup | Great Performances


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Winter Beet Soup
by Saul Bolton, Executive Chef of The Norm at Brooklyn Museum


1 bunch cilantro, chopped

2 lbs red beets, scrubbed clean, not peeled, cut into 1-inch pieces; reserve beet greens and stalks

Reserved beet greens and stalks, washed and sliced into 1-inch pieces

6 stalks celery, cut into 1-inch pieces

4 tbsp coconut oil

2 limes, juiced

8 cups water

1/2 cup unfiltered apple cider vinegar

2 cloves garlic, sliced

1 tbsp chili flakes


1)  Heat coconut oil in large sauce pot, add garlic and sauté until light brown. Add celery and beets and cook for 4 minutes, stirring well as they cook. Add chili flakes and season with sea salt.

2)  Add water and vinegar, then season to taste. Simmer until the beets are almost tender.

3)  Add beet greens and cook for 1 minute, then add cilantro and lime juice. 

Taste for seasoning and serve.

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