I have a hard time putting beets on the menu. I love them, but I feel limited in how to prepare them. It can be difficult to introduce them into a meal because of their overly exuberant tendency to tinge everything pink. They’re delicious roasted, but they can dominate when roasted with other vegetables. I learned long ago they aren’t necessarily a great addition to pasta. I love them in a salad, but the beet and goat cheese combination, while admittedly perfect, sometimes feels a little dull. And most beet soup recipes look a lot alike. Sometimes it’s like the whole recipe-writing world has a case of beet boredom.
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