Golden beets are a bit difficult to find in your average grocery store, I will admit; however, if you are near a specialty market such as Ottawa’s Byward, or Toronto’s St. Lawrence, or any of a myriad of wonderful markets to be found all over the world, you may come across golden beets. Try them. They’re wonderful.
Sweet and less intense than their traditional, robust burgundy cousins, golden beets are easily grown in the home garden, which is where we harvest our stock.
You may find golden beets an excellent alternative if you are not huge fans of this vegetable. And they’re gorgeous on the plate, and good for your body.

Spicy Spinach and Golden Beet Soup

olive oil
1 large onion, peeled and coarsely chopped. A Vidalia is perfect for this soup.
1 stalk celery, washed and finely chopped
4 cloves of garlic, peeled and finely grated
3 cups golden beets, washed and cut into bite-size chunks
4 cups chicken or vegetable stock, whichever you prefer
juice of 1 lemon
1 bay leaf
½ teaspoon freshly grated nutmeg
1 whole, fresh chilli pepper finely minced, or more if you wish a more peppery soup
salt and pepper to taste
1 pound fresh spinach, washed, drained and roughly chopped

In a large soup kettle heat enough olive oil to cover the bottom of the pan. Sauté the onion until some colour develops. Add celery and garlic and continue to let colour build. Add beets and let sauté about 5 minutes to allow the flavour of the beets to build.
Pour in the stock, lemon juice; add seasonings, spices and herbs. Cover and let simmer until beets are just tender, about 30 minutes. Add spinach just before serving to prevent overcooking and keep the fresh, green colour.
Spoon into bowls.
Freezes relatively well.

Serves 8
Nutrition Facts
Calories 110
Calories from Fat 49
Total Fat 5.5g 8% Daily Value
Saturated Fat 0.7g 3% Daily Value
Cholesterol 0mg 0% Daily Value
Sodium 310mg 13% Daily Value
Total Carbohydrate 12.4g 4% Daily Value
Dietary Fibre 4g 16% Daily Value
Protein 2.9g