True Beet

My vadouvan was sitting in the refrigerator. I froze half of it in freezer containers and I lined the top of the vadouvan with plastic wrap to prevent the forming of the ice crystals. One day this past week I made pork chops, which I “crusted” with the soft, flavorful vadouvan. I topped it all with a sort of cilantro gremolata. The result was a bouquet of flavors that was beautiful, delectable, and satisfying.



It is so miserably hot and humid here in East Texas. It feels like you are swimming in invisible water. So I surprised myself when I decided to roast beets while reading The Virgin Suicides (great book, by the way). The beets roasted, the AC worked furiously, I snacked on these beautiful cherries, while the little one took a nice long nap. The nap was a good development after Jack’s fit and tantrum fest the past few days.



Bryan came home after a terrible day at work and he found me trying to peel beets without coloring my hands scarlet red.

“What’re you making?” the hungry man asks.
“Roast beet soup with vadouvan.”
“Hmmm…”

He’s not pleased. He would rather have a nice steak with a fried egg on top and fried plantains.

“There’s some Hagen Daaz in the fridge. This is not ready yet.” I say knowing that his stomach rumbles.

Once the beets have cooked with the vadouvan and broth, I pull out my favorite kitchen gadget, the submersion blender, puree the soup in batches, chop the cilantro, zest the lime, mix the buttermilk and the salt, pour, add a pinch of sugar, stir, drizzle, taste. And there it is, heaven in a spoon: a smooth Roast Beet Soup with Vadouvan and Cilantro Buttermilk.

It was the perfect meal for a hot summer day and it provided good laughs at the dinner table. Bryan and I have started watching a vampire series of all things (I usually stir away from such things) called True Blood and it seems that if we ever have friends over to watch it, this soup would be the perfect dish to serve. Coincidentally, True Blood season two starts tonight on HBO. We don’t have cable but I bet it will be good.



Roasted Beet Soup with Vadouvan and Cilantro Buttermilk

3 medium beets (about ½ lb)
½ cup of Vadouvan
1 teaspoon olive oil
2 cups chicken broth (you can substitute vegetable broth or water for vegan version)
½ teaspoon garam masala (optional)
¼ cup half & half
pinch of sugar

Cilantro Buttermilk

¾ cup of Bulgarian style buttermilk
½ teaspoon salt
zest and juice of 1 lime
2 tablespoons of finely chopped cilantro


For the soup:

-Preheat oven to 350 F.
-Wrap beets in foil or parchment paper and place in an oven-safe baking dish. Bake for 1 hour.
-Let the beets cool a bit then peel, and cut into 1 inch pieces. (use gloves if at all possible)
-Place the oil and vadouvan in a soup pot and sauté for 2 minutes.
-Add the roasted beets and sauté for another 2 minutes.
-Add the broth and simmer for 5 minutes on medium.
-Remove from heat, add the half & half, garam masala, sugar, and combine.
-In batches puree in a blender or with a submersion blender.

For the Cilantro Buttermilk:

Mix all the ingredients together.

Pour the soup in a bowl, top with Cilantro Buttermilk, and serve. The soup can be made one day ahead and it would make a great starter, as well as a simple lunch or dinner.

Ju Bëftë mirë!
-E.