| ROASTED BEET SOUP |
Recipe adapted from www.cheekykitchen.com
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
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.
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
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.
