Beets are gorgeous, healthy, versatile little creatures. We source our beets, and all seasonal produce for the cafe from Firmly Rooted Farm. My favourite thing to make when we get a big order of beets is the below soup recipe, followed by every variation of beet salad you can imagine. This soup recipe is adapted from Angela Lindon’s Oh She Glows. It is absolutely delicious and a soup my entire family gobbles up, including my (almost 2 year old) daughter. Give it a try and leave a comment to let me know how you enjoyed it!


2 tablespoons grapeseed oil
2 cups diced red onion
5 cups diced red cabbage
4 cups peeled and diced raw beets
5 cups (1.25 L) marinara sauce (I use White Linen Marinara from Costco)
3 cups (750 mL) chicken or vegetable broth
Fine sea salt
Sour Cream (for serving)


Over medium heat add the grapeseed oil to a large pot. Add the onion and sauté 3 to 5 minutes, stirring occasionally.
Add the diced cabbage and beets. Mix well and cook for a few minutes.
Add the marinara sauce and broth. Stir to combine. Over medium low heat, simmer the soup, covered for 1 hour and 30 minutes to 1 hour and 45 minutes, or until the beets are fork-tender.
Season with salt to taste. Ladle into a bowl and serve with a spoonful of Sour Cream
Freeze for up to 2 months.


This beet salad is one of my favs! I love that you can source most of the ingredients from local farmers here in Huron County, and can make different variations of it, such as adding toasted pecan and goat cheese, or serving with avocado.
*Beet salad tip: Add the beet greens!*


This colder weather has me craving more junk food. Salty, sweet, everything in between. There’s no other way to battle these winter blues than with vitamin c and fiber packed chips. They will give you the ultimate salty / sweet balance too.