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.
Good stuff.
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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Pickled beets. My grandfather used to pickle the best beets. I have no idea his recipe, though I think my mother still owns it.
Jester Queen recently posted..On the cutting room floor
Hmm… I have never pickled beets before. In fact, I’m not sure I’ve ever even had them! Definitely worth a shot.
Yum! Roasted garlic always seem to add such an incredible flavor to anything it touches. Looking forward to making this very soon.
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Oh, I will have to try this! We get more beets than I can use come Fall/Winter. Usually I just slice them thinly and bake ‘em into chips; that’s about as adventurous as we’ve gotten so far. (I also included them in a slaw last season, but that wasn’t a big hit around here. Live and learn.)
meg recently posted..31 Days: And Then It Goes Too Far
I’ve never tried chips — that sounds good! I also like the idea of slaw, actually. New ideas are always good.
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i’m not the biggest fan of beet soup but still – yours looks beautiful.
i highly recommend making beet chocolate cake. the link is in my recipe section
thank you for sharing your post with us at the Wednesday Fresh Foods Link Up. I hope to see you again this week with more incredible seasonal and/or real/whole fresh food posts
xo, Kristy
kristy @ gastronomical sovereignty recently posted..Localism: Crap.
Ooh, I will definitely check out your beet chocolate cake! That’s something I’ve been meaning to try for a while, and I have beets this week…