Beet greens from beetsstems removed and cut in half if too large
Olive oil or canola oilfor frying
Salt for seasoning
To make the red beet soup, add butter and olive oil to a small pot and saute onions until softened and lightly browned. About 5-8 minutes.
Add cumin and cayenne and stir to combine. Then add beets, potatoes, carrots and stock and cook on medium-low heat until the vegetables are very tender, about 20-30 minutes.
Season with salt and pepper and adjust seasoning as desired. Once vegetables are very tender, use an immersion blender or a food processor to blend the soup to a puree. Set aside.
To make the yellow beet soup, saute yellow onion in butter and olive oil until lightly browned, about 5-8 minutes. Add turmeric, lemon zest and ginger and stir to combine for a few seconds.
Then add yellow beets and vegetable stock and cook on medium heat until beets are very tender, about 10-15 minutes. Season with salt and pepper and adjust as necessary.
Once beets are tender, use an immersion blender or food processor to puree soup.
To make the beet greens, heat a large non-stick skillet with canola or vegetable oil. Wash greens and pat them very dry. Place greens in skillet and fry on both sides until charred and brown, about 1-2 minutes per side. When done, remove to a paper towel lined plate and immediately season with salt.
To plate soup, ladle either the yellow or red soup in a bowl first and use another clean ladle to spoon the opposite color on top. Garnish with fresh fill and crispy beet greens.
Tip: Work with the yellow beets before the red beets so you don't stain the yellow and it keeps its vibrant color.