Flirting with Beet Soup

It’s a seductive first course, a deep red soup with a velvety texture and a soft, refined flavor that lingers.
The presentation feels effortless, yet considered. The taste holds a quiet sense of mystery.
Each bowl reveals a subtle contrast: the creaminess of goat cheese, the delicate crunch of pistachios.
Nourishing and quietly indulgent, it’s the kind of dish that stays with you.
For a gathering, serve it in small bowls from a tray, creating a moment that feels both unexpected and memorable.

Ingredients
5 beets, peeled and chopped
2 leeks, chopped
2 shallots, peeled and chopped
the juice of 4 oranges
2 inches ginger, grated
4 cups water
1/4 cup olive oil or 4 tablespoons butter
salt and pepper, to taste

Garnish
1/4 cup goat cheese
1/4 cup yogurt
1/2 cup pistachios, chopped
small bunch of microgreens, I used pea tendrils
pistachio oil to drizzle

For the Garnish
Beat with a hand-mixer until the goat cheese and the yogurt form a smooth cream. Set aside.

To Make the Soup
Sauté the leeks and shallots in a large pot over medium heat until they are tender. Add the ginger and the beets and stir frequently for few minutes. Add the water and the orange juice and bring to a boil. Once it is boiling, reduce the heat and cover for about 30 minutes, or until the beets are soft and tender. Blend the soup in batches, adding just a cup or so of the liquid at a time, until you reach a creamy consistency. Pass the soup through a sieve and season with salt and pepper to taste.

Serve with a dollop of the goat cheese and yogurt cream, a drizzle of pistachio oil, a sprinkle of chopped pistachios, and a small bunch of microgreens. This beet soup is an inviting and flirty appetizer. For a party, serve it in tiny little bowls from a tray to add a sense of wonder and sexy surprise to your night.