Estimated Nutrition (whole recipe, rough)
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Beet | 1/2 cup (85g) | 35 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 bunch small organic beets (about 4
- or 5 beets)
- (leave the stems on up to 2
- or 3 inches, but wash well
- around them)
- x assorted leftover
- cruciferous veggie stems
- (optional, i used broccoli
- and cauliflower stems
- peeled)
- 1/2 cup rice vinegar (unsweetened)
- x one day, or a few hours
- (optional)
- 4 sage leaves
- 1/2 cup white zinfandel or other
- white wine
- 2 large shallot cloves
- 4 small cloves garlic
- 1 tbsp canola oil
- x salt
- x pepper, fresh crushed
- x few drops maple syrup
- 2 tbsp creme fraiche (similar to
- sour cream)
- =
Directions
Thickly slice the beets and simmer in water ~30 minutes until cooked. Include the stems of leftover cruciferous veggies in this simmer. Strain and place in a bowl with ½ c rice vinegar and water to cover. Let sit overnight in the refrigerator, or for as long as you can. Use the beet leaves for making a green veggie to eat. The next day, or later: strain the beets from this liquid, place in a food processor with sage leaves (stems removed). Process, adding a little wine or water as needed. (discard the vinegar, or save it for the next batch of vinegared beets, in the fridge). Slice the shallots and garlic. Saute in a little of the canola oil, with the shallots first, then later add the garlic (in order to avoid overtoasting the garlic). After about 4 or 5 minutes, add the wine. Simmer a minute or two. Add this mixture to the food processor and continue processing. It is nicer if some graininess remains, but a fine graininess. Place this mixture back in a pan. Add about 1 or 2 cups of hot water, remaining canola oil, and salt (¼ tsp) and pepper to taste. Stir and simmer a few minutes, add 3 drops maple syrup. Pour into 2 regular or 1 large wide soupbowl, leave room on top. Top with 1 or 2 t creme fraiche, and stir in well. Serve hot