Orange-scented Beet Soup with Chives

Source: Self Magazine

2 cans (14.5oz each) sliced beets, drained. Reserve liquid.
1 McIntosh apple, peeled, cored and chopped
1/4 cup chopped shallots
1 tsp brown sugar
Grated zest of 1 orange
1/4 tsp salt
1/2 cup orange juice
2 tbsp balsamic vinegar
2 tsp fresh lemon juice
2 tbsp chopped fresh chives
2 oz goat cheese

Pulse beets, apple, shallots, sugar, zest and salt in a food processor til pureed. Add reserved beet liquid; pulse until smooth.

Transfer beet mixture to a bowl; stir in orange juice, vinegar and lemon juice.

Cover and chilled until cold, about one hour. Divide among 4 bowls; garnish with chives and cheese before serving.

Avocado-lime Soup with Chipotle Chile

Source: Self Magazine

2 ripe avocados, cubed
2/3 cup chopped red onion
2 large cloves garlic, chopped
2 tsp chopped canned chipotle chile in adobo sauce
3/4 tsp salt
1/2 tsp ground cumin
2.5 cups nonfat plain yogurt
1/4 cup chopped fresh cilantro
3 tbsp fresh lime juice
tortilla chips
salsa

Pulse avocados, onion, garlic, chile, salt and cumin in a food processor until pureed. Add yogurt and cilantro; pulse until well combined. Transfer avocado mixture to a bowl.

Stir in 1/2 cup ice water and lime juice. (Thin with more water, if desired.)

Cover and chill until cold, about 1 hour.

When serving, garnish with chips and salsa.

Miso Soup with Vegetables and Tofu

Source: Self Magazine

2.5 tbsp red miso (or more to taste)
1 large clove of garlic, chopped
1 tsp finely grated ginger
1.5 tbsp rice wine vinegar, divided
1.5 lb firm tofu, cut into cubes
.25 lb snow peas, trimmed
4 large radishes, thinly sliced
4 scallions, thinly sliced
1 cup pea shoots, sunflower sprouts, or radish sprouts
2 tsp toasted sesame oil

Blend miso with garlic, ginger, 1 cup cool water, and 1 tbsp vinegar in a food processor til smooth.

Transfer miso broth to a bowl; stir in 2 cups cool water.

Divide broth, tofu, snow peas, radishes and scallions among 4 bowls.

Toss peas shoots with remaining .5 tbsp vinegar and oil; garnish each bowl before serving.

Roasted Beet Salad with Beet Greens

Source: Bon Apetit, March 1997

6 TB EVOO
2.5 TB red wine vinegar
1 TB minced garlic

7 medium-large beets with greens
1 cup water
2 TB chopped drained capers

3/4 cup crumbled feta cheese

Preheat oven to 375. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.

Cut green tops off beets; reserve tops. Arrange beets in a single layer in a baking dish; add on cup water. Cover and bake until beets are tender when pierced with a knife, about one hour. Peel beets while still warm. Cut beets in half and slice thinly. Transfer to a large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.

Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to a large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.

Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.

Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.

Lentils Syrian Style

Source: Little Foods of the Mediterranean by Clifford A. Wright

2 tablespoons garlic, peeled (from about 8 large cloves)
1 ½ cups dried lentils (ordinary brown or green variety; French green lentils are great)
4 tablespoons olive oil
5-8 Swiss chard leaves, washed, dried, stems removed and sliced into thin strips
¾ cup finely chopped fresh cilantro leaves (about 1 bunch)
At least 1 cup water (or remaining lentil liquid)
1 tablespoon juice of a lemon
2 tablespoons pomegranate molasses (available at Middle East groceries)

Rinse lentils in a sieve, holding back stones or grit. Place lentils in a pot and cover with water. Bring up to a boil, then lower heat and cook lentils at a simmer, until tender, between 30 and 45 minutes. Check doneness after first 20 minutes, then every 10 minutes, as cooking time varies according to age of lentils. Drain and set aside; reserve cooking liquid if using. Salt lentils to taste.

Using a mortar and pestle, pound the garlic until pulverized. Alternatively, smash garlic with a chef's knife, then continue mashing it. You don't want minced garlic, which tends to burn.

Add 1 tablespoon of the olive oil to the emptied, rinsed-out pot, over medium heat, then add chard until wilted, about 2 minutes. Remove chard; set aside.

Heat remaining 3 tablespoons oil and add garlic and cilantro, stirring constantly. Cook about 1 minute, reduce heat and return chard, plus lentils and liquid of choice. Stir to combine and cook on medium heat, about 10 minutes. Add lemon juice, pomegranate molasses and stir again.

Makes enough for six as a side dish.