Try this Chilled Puree of Beet and Watermelon recipe, or contribute your own.Suggest a better description
HEAT THE OIL IN A STOCK POT over low heat, add the onions and cook slowly, stirring, about 7 minutes. Add the beets and continue to cook slowly, covered, until most of their water has been released and they have fallen apart, about 35 minutes. Stir often to avoid sticking and burning. Add the stock and salt, cover and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes. When the soup is finished cooking, strain and reserve the liquid. Transfer the beets to a blender or food processor and add the watermelon. Puree until very smooth. Return the puree to the pot and add the reserved liquid. Chill the soup well, about 4 hours before serving. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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|Serving Size: 1 Serving (360g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 48 (37%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 9.6mg||3 %|
|Sodium 458mg||16 %|
|Potassium 348.6mg||9 %|
|Total Carbohydrate 11.9g||4 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 11.7g|
|Protein 8.2g||12 %|
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Calories per serving: 131
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