Ingredients
- OVEN ROASTED BEETS
- 6 medium beets (trimed, without the leafy top)
- SOUP
- 1 tbsp. olive oil
- 1 leek, sliced
- ¼ red cabbage, sliced
- 1 medium carrot, sliced
- 2 L chicken stock
- GARNISH
- 4 tbsp. of sour cream (optional)
- 2 tbsp. of chopped herbs such as dill or chives (optional)
Recipe Description
This Roasted Beet Soup is as beautiful as it is delicious. Depending on the color of your beets, your soup will turn bright red or deep purple…either way, it will be spectacular. Just add a dollop of sour cream, some chopped herbs and VOILÀ!!!
Roasting is the best way to cook beets because it concentrates their natural sweet taste and on top of that, the peel just comes right off. You just need to wrap them in foil and cook them in the oven for about 75 to 90 minutes, depending on the quantity and on their size. You can start checking them after 1 hour, and when pierced with a knive, there should be no resistance.
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