Roasted Beet Soup
I love how simple this soup is to make. It's warm and sweet, with the earthy flavors of beets resplendent in every bite. And, don't even get me started on the color of this soup. Ruby red and shimmering, it's just entirely splendid to eat. That is...if you like beets. If you don't, you'll likely want to avoid this recipe. It's rather beety. If, on the other hand, you adore beets as I do, make this soup immediately. You won't be sorry.
Ingredients
- 4 red beets
- 2 tablespoons olive oil
- 1 small shallot chopped
- 2 cups chicken or vegetable Stock
- Fresh thyme
- Salt & Pepper to taste
- 2 ounces of crumbled goat cheese or 1/4 cup of sour cream
Instructions
- Preheat oven to 425 degrees. Clean beets and trim the greens from the bulbs. Slice the beets in half and place on a parchment-lined baking sheet.
- Clean the shallot similarly, slicing off the two ends of the shallt and removing any papery skin. Slice the shallot into fourths and place alongside beets. Drizzle with olive oil. Sprinkle a bit of sea salt and pepper.
- Roast in preheated oven for 35-45 minutes, or until the beets are soft and tender when poked with a fork.
- Remove the beets from the oven and allow to cool slightly before scooping the soft flesh from the skin and placing into a blender. Add the roasted shallot, vegetable stock, and fresh thyme. Puree until smooth.
- Transfer to a small pot, heat until steaming. Salt and pepper to taste. Serve topped with crumbled goat cheese or sour cream.
- Enjoy.