This is a cozy winter soup with summer flavors. Very rich in antioxidants, beets are a versatile root vegetable. Use your favorite roasted beet recipe or see below for the one we use.
3 Tbsp Basil Olive Oil (plus more for garnish)
½ yellow onion, diced
½ tsp. Smoked Lapsang Tea Dry Rub
¼ tsp. sweet paprika
¼ tsp. Kosher salt
1 russet potato, diced
¼ cup dry white wine
2 large beets, roasted, peeled, & diced
1 Tbsp Strawberry Balsamic Vinegar (plus more for garnish)
2 cups broth (or liquid reserved from roasted beets)
Trim greens from 3-4 beets and save for another use.
Wash beets well and trim top and bottom
Place beets in a loaf pan or several in a deep ovenproof dish
(Ingredient measurements depend on how many beets you have and how large they are.)
Combine the following straight onto the raw beets
Green onions or yellow onion, rough chop
Several smashed garlic cloves
1 bay leaf per beet
Handful of black peppercorns
Several thyme sprigs
½ cup or so extra virgin olive oil
½ cup or so Traditional Dark Balsamic Vinegar
Water to cover
Be sure beets are fully immersed and cover tightly with foil
Roast at 350 degrees until beets can be easily pierced, anywhere between 1-3 hours, again depending on size and amount. Cool thoroughly and, wearing gloves, peel each with a paring knife and dice. Peels should slough off easily. Trim away any defects. Reserve cooking liquid and strain over beets to store.
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