Savory Beet
and
Carrot Stew

Back when I was in culinary school there was a carrot beet sauce that threw me into a happiness frenzy. This sauce was meant to be a tomato marinara substitute but let me tell you, this sauce most certainly didn’t need to be any recipe’s second rate version! If it were a person, it would be beautifully eloquent because it truly speaks and stands for itself. There really is a moment after you have your first taste of this that you go... wow. Here I have turned this exceptional sauce into a stew with some additional ingredients. Enjoy! We all have Natural Gourmet Institute to thank for this delightful surprise of blending beets and carrots together with a few other bold ingredients.

Ingredients

  • 4 cups of peeled and chopped carrots

  • ½ cup of beets scrubbed, peeled and cut into chunks

  • 1 extra medium sized peeled beet julienned in food processor

  • 3 boiled eggs cut into quarters

  • 2 tablesoon of good olive oil

  • 2 cups of chopped yellow onion

  • 7 cloves of garlic minced

  • 1 ½ teaspoon dry oregano

  • 1 ½ teaspoon dry basil

  • ½ teaspoon fennel, toasted and ground

  • 3 cups of vegetable broth

  • 1 tablespoon + 2 teaspoons of red miso dissolved in ½ cup of water

  • 2 ½ tablespoons of umeboshi paste -or- to taste

  • pink Himalayan sea salt to taste (regular sea salt is fine)

  • ground black pepper to taste

  • washed thinly sliced beet leaves

Kitchen Equipment

  • high quality blender/ Vitamix

  • large spoon for mixing

  • large pot

  • knife

  • cutting board

  • spice grinder

  • small pan

  • food processor with shredding blade

  • 2 small mixing bowls

  • steam basket

  • large pot with cover

  • peeler

  • tasting spoons

How To Make It

  1. Place steamer into large pot and fill with water right to the bottom surface of the steamer. Add carrots and beets and turn on medium flame. Cover the pot with its top. Cook till vegetables reach a soft texture and you can put a fork through. Reserve the liquid at the bottom of the steamer.

  2. While carrot and beets are cooking, shred the extra peeled beet in food processor o to get julienned pieces. Place into a bowl onto the side.

  3. In large pot, sweat onions till translucent, add garlic, sea salt to taste, oregano, and the toasted ground fennel. Do not brown the onions.  It should stay translucent in color. Keep the pot low to medium heat.

  4. In the vitamix or blender, place the steamed carrots and beets together and add some liquid from the bottom of the pot into it. Add ½ the sweated onion mix from the pan, umeboshi paste and miso into the blender.

  5. Blend till puree and return the sauce to the pot with rest of the onion mixture.

  6. Add pepper and sea salt to taste

  7. Pour soup into 4 bowls and top with shredded beets, beet greens and 3 boiled egg quarters each. Enjoy!