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Beet Green Soup
We love beets and sometimes use the greens in salads. When they're not delicate enough to eat raw, try the greens in this simple Asian-flavored soup.
The New Haven Connection
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2 cups roughly chopped beet greens, tougher stalks removed
1 small onion, sliced very thin
1 tablespoon cooking oil (peanut, canola or corn) 3 teaspoons Chinese black vinegar (or 1 teaspoon malt vinegar and 2 teaspoon balsamic vinegar)
1 teaspoon light soy sauce
1 teaspoon toasted sesame seed oil
6 cups chicken stock

Heat pot over high heat until smoking, reduce heat, add oil and saute onion until light brown.

Raise heat and add beet greens, toss, add salt and cook until wilted.

Add stock, vinegar and soy sauce. Bring to a boil then remove from heat. Stir in sesame oil and serve.