-
1
Thickly slice the beets and simmer in water for about 30 minutes, until cooked.
-
2
Include the stems of leftover cruciferous veggies in this simmer.
-
3
Strain and place in a bowl with 1/2 cup rice vinegar and water to cover.
-
4
Let sit overnight in the refrigerator, or for as long as you can.
-
5
Use the beet leaves for making a green veggie to eat.
-
6
The next day, or later: Strain the beets from this liquid, place in a food processor with sage leaves (stems removed).
-
7
Process, adding a little wine or water as needed.
-
8
(Discard the vinegar, or save it for the next batch of vinegared beets, in the fridge).
-
9
Slice the shallots and garlic.
-
10
Saute in a little of the canola oil, with the shallots first, then later add the garlic (in order to avoid overtoasting the garlic).
-
11
After about 4 or 5 minutes, add the wine.
-
12
Simmer a minute or two.
-
13
Add this mixture to the food processor and continue processing.
-
14
It is nicer if some graininess remains, but a fine graininess.
-
15
Place this mixture back in a pan.
-
16
Add about 1 or 2 cups of hot water, remaining canola oil, and salt ( 1/4 tsp) and pepper to taste.
-
17
Stir and simmer a few minutes, add 3 drops maple syrup.
-
18
Pour into 2 regular or 1 large wide soupbowl, leave room on top.
-
19
Top with 1 or 2 tablespoons creme fraiche, and stir in well.
-
20
Serve hot.
