Healthy Recipe of the Week: Beet Soup
Image: Barbara Mathison

This is a favorite cold summer soup for us. And also an endothelium enhancer! Yes, beets help endothelial cells dance! Endothelial cells make up the lining of blood vessels to assist with the flow of blood and lymph. When vessels are filled with oils, fat and cholesterol they do not function well and can become clogged, resulting in heart problems. This beet soup is a gorgeous deep red color when made with red beets, but if you use Chioggia beets, it is a lovely pale pink. The beets can be boiled, baked, or steamed until tender for this soup.

1 bunch beets (about 3 medium), trimmed, cooked, and peeled
1 orange, peeled and sectioned
2 tablespoons grated lemon zest
2 tablespoons lemon juice
2 tablespoons mint or to taste, plus 4 mint leaves for serving (garnish)
Freshly ground black pepper

1. Put the beets in a blender and blend until smooth. Add the orange sections, lemon zest, and lemon juice, and blend some more. Be sure to scrape down the sides of the blender.
2. Add the mint and pepper, and blend well again.
3. Garnish with a mint leaf.

Source: “The Prevent and Reverse Heart Disease Cookbook” by Ann Crile Esselstyn and Jane Esselstyn