Eat like the Stars! The 2020 Golden Globes Goes Vegan!

Try the Golden Beet Soup Recipe & More

January 6, 2020
  mythja / GettyImages

mythja / GettyImages

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Congrats to all the Golden Globe Winners at the 77th Annual Golden Globes last night! Where all were 1Thing Winners enjoying the first ever Vegan meal at the Globes. Originally a sea bass entree, as part of the menu, was changed 2 weeks before to a plant based menu. President of the Hollywood Foreign Press Association, Lorenzo Soria decided to serve a vegan meal to raise environmental awareness about food consumption and waste. Also partnering w/ Icelandic Glacial to help eliminate single-use plastic and use glass water bottles.

It came with celebrity support led by a Big Time Mama Earth Lover ... 

According to People  there were around 1300 served a 3 course meal created by executive chef at the Beverly Hilton Hotel, Matthew Morgan.

  • First course: A creamy, chilled golden beet soup with citrus oil and pistachio.
  • Second / the main course: A king oyster mushroom “scallops” featuring a wild mushroom risotto with roasted baby purple and green Brussels sprouts and carrots.
  • Third course a dessert: Vegan opera dome with a praline gunaja crumble and caramelized hazelnuts.

You can eat like the Stars at the Golden Globes w/ Chef Morgan's home version of Golden Beet Soup:

Golden Beet Soup

  • 2 Tbsp. extra-virgin olive oil
  • 2 ½ lbs. golden beets, peeled and chopped into 1/2-in. pieces (6 cups), green tops reserved
  • 1 medium yellow onion, roughly chopped (2 cups)
  • 2 medium carrots, peeled and roughly chopped (1 1/2 cups)
  • 4 garlic cloves, roughly chopped
  • ½ cup dry white wine
  • 1 (48-oz.) container vegetable stock
  • 1 cup water
  • 1 tsp. orange zest plus ½ cup fresh juice (from 2 oranges)
  • 1½ tsp. kosher salt
  • ¼ cup chopped roasted salted pistachios

How to Create: 

1. Heat oil in a large pot over medium. Add beets, onion and carrots. Cook, stirring occasionally, until onion starts to caramelize, 15 to 18 minutes. Add garlic; cook, stirring constantly, until fragrant, 1 minute. Add wine, and use a wooden spoon to scrape up browned bits from bottom. Add stock and water. bring to a boil over medium; reduce heat to medium low. Cover and cook until beets are very tender, about 1 hour. Remove from heat; let cool 20 minutes.
2. Puree cooled soup in a blender until smooth; water can be added for desired consistency. Return puree to pot. Stir in orange zest, juice and salt. Chill 30 minutes or until ready to serve.
3. Thinly slice beet green tops. Ladle soup into bowls, and sprinkle with greens and pistachios. Drizzle with more olive oil, if desired.

Serves: 4
Active time: 40 minutes
Total time: 2 hours, 10 minutes

Grab The Moët Golden Hour Cocktail recipe and more here!