With our last CSA box, we got several large red beets. Thinking ahead, I wrapped them in foil and roasted them. I used one in a batch of sweet potato hash, but the other three sat in the fridge for a couple of days, waiting to be used.
I have a couple of variations on beet soup that I make regularly, but I wanted to do something a little different this time. I decided to try out a new recipe: Roasted Garlic Beet Soup.
The whole family enjoyed it. Even better, I was able to prepare everything ahead of time while Nora napped, and then simply reheat it on the stovetop for dinner. Presto — no clingy toddler making things difficult while I tried to chop and sauté!
Good as this soup was, though, I’m getting a little tired of my go-tos for beets (always some form of salad or soup), so I’m looking for new ways to use them. Help me out here: What’s your favorite way to use beets?
Roasted Garlic and Beet Soup
Based on this recipe
3 large beets
2 Tbs olive oil, plus additional for drizzling
1 head of garlic
1 large leek, thinly sliced
1 tsp fresh thyme leaves
1 bay leaf
Salt and pepper
Sour cream or Greek yogurt for serving
Preheat the oven to 400°. Scrub the beets and wrap them in foil, and roast for about 1 hour. Meanwhile, drizzle the garlic with oil, wrap in foil, and roast for about 30 minutes. Unwrap the beets, let them cool, and then peel, and quarter them. Squeeze the garlic from its skin. Set aside.
Heat 2 Tbs olive oil in a pot over medium heat. Add the leek and cook, stirring, until tender. Add the beets, garlic, thyme, bay leaf, and 3 cups water. Season with salt and pepper.
Bring to a boil, then reduce heat and simmer, 5 minutes. Discard the bay leaf. Let cool slightly, then puree in a blender (or using an immersion blender) until smooth. Adjust seasoning to taste, and serve with a dollop of sour cream or Greek yogurt.
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