Ingredients
- 1 1/2 pounds beetroot (with leafy tops, 4 beets)
- 1 tablespoon olive oil
- 1 red onion, sliced lengthwise
- 2 garlic cloves, minced
- 6 cups vegetable broth
- 2 cans (15 ounce) green beans
- 3/4 teaspoon salt
- 1/2 teaspoon thyme
- 1/4 teaspoon freshly ground black pepper
- 8 ounces sour cream
How to Make
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Step 1: Trim leafy tops off beets, leaving 1 in. of stems attached. Wash beets and leaves, discarding tough stems.
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Step 2: Put beets in a medium saucepan and cover with water. Bring to a boil, covered; reduce heat and simmer until beets are tender when pierced, 35 to 45 minutes. Drain and let cool. Remove skin and stems, grate them
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Step 3: Heat oil in a large pot over medium-high heat. Add onion and garlic and cook until lightly browned, about 4 minutes.
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Step 4: Add broth and beets, add beans undrained that you have whirled in blender, add thyme; bring to a boil.
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Step 5: Stir in reserved beet greens that have been minced fine and cook until wilted, about 1 minute. Add more broth if you like.
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Step 6: Season with salt and freshly ground black pepper then add in sour cream.
We hope you enjoy this recipe!
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