1 cup coconut milk
1 lime, juiced
1 inch piece ginger, peeled and chopped
3 cloves garlic, diced
1 medium onion, sliced
1 hot red pepper, seeded and sliced
nasturtium flowers and leaves to garnish
Trim the beet greens and stringy roots off the beets. Roast the beets in a baking pan half filled with water at 375 degrees until tender, about 45 minutes depending on the size of the beets. Reserve 1/3 cup of the beet water. Saute the ginger, onion, garlic, and hot pepper for about 5 minutes until soft. Separate the golden and the red beets. Once cool enough pull the peels off. They should come off easily.
For the golden beet part: Blend the golden beets, half of the onion mixture, and 1/2 cup coconut milk until smooth. Season with salt and pepper and lime juice. Add more coconut milk if necessary.
For the red beets: Blend with the other half of the onion mixture, beet juice, and the rest of the coconut milk. Add lime to taste.
To serve: pour the golden beet soup into a bowl. Then spoon the red beet mixture into the soup, swirling the two soups together. Drizzle some olive oil over the soup and some jalapeno hot sauce. Top with nasturtiums and enjoy!