Beets. Nahid loves them. I have tried to like them. Pickled (yuck) Carpaccio-ed (underwhelmed) Raw thinly sliced with vinegar (so-so) Their allure still eluded me. So in my search for a beet dish that I could actually like, I bought a bunch at the Hollywood Farmers Market, threw them in the oven, then combed my cookbooks in search of inspiration. David Tanis’ “A Platter of Figs” had a Cold Pink Borscht recipe. But this is the holiday season I wanted a deep red soup. Plus the beets were already in the oven. So I left a few things out like the yogurt. And I roasted the red orbs instead of boiling them and…wait for it. I liked it. The guests we had over for dinner LOVED it. In fact, Lisa was not satisfied with a small amuse bouche of the stuff, she wanted a bowl. Come to think of it everyone had seconds, well almost everyone.
Roasted Beet Soup
- 4 medium sized beets
- 4 cups vegetable stock
- 3 cloves garlic sliced
- 1/2 red onion chopped so that you have at least a cup of onion
- 1 teaspoon coriander powder
- 3 cloves
- 1/2 teaspoon cayenne powder
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- salt and pepper
- Place beets in baking pan. Pour a little water in pan. Cover with aluminum foil. Bake in 350 degree oven for about 45 minutes.
- When beets are done remove, cool, peel and quarter
- Place all ingredients except for beets in a medium sauce pan bring to boil for about 5 minutes until the onions and garlic are soft.
- Place beets in blender, place on puree and slowly add the broth mixture. Blend until smooth.
- Pour into little amuse bouche glasses.
- I topped with left over lima bean puree (Get it red and green for the holiday spirit?)