Okay, beets are not a favorite of many Americans. Most people have the version of pickled beets offered in poorly stocked salad bars. These taste of dirt and sadness.
I hated beets because of the poor preparation until I went to Morocco. Then, I had sweet, earthy, decadent beets with oranges, olives, and in a variety of foods. Now, I love beets!
This soup can be eaten hot or cold. The vegetables are roasted to bring out their sugars, then blended together with seasonings, herbs and a dollop of sour cream and red wine vinegar. It is silky and hearty!
1 lb beets, raw
2 large carrots
1 large yellow onion
1 fennel bulb, tops reserved
3 T olive oil
4 c chicken stock
2 T red wine vinegar
2 T dried dill
Preheat oven to 350 degrees.
Cut off the top and bottom of beet(s) and wash. Drizzle with olive oil. Wrap tightly in aluminum foil. Trim and peel carrots. Cut into large pieces. Clean and trim onion, cut into quarters. Cut tops of fennel and reserve. Core fennel and slice bulb in half. Drizzle vegetables with olive oil and cover in aluminum foil. Roast all the vegetables for 90 minutes or until beet is soft. Remove from oven. Leave beets in foil and let cool.
Rub skin off of cooled beets and cut into quarters. Add the remaining vegetables to a stock pot. Add 4 cups of chicken broth. Warm up stock. Blend with an immersion mixer.
Add dill and red wine vinegar. Stir in and simmer.
Taste and adjust salt and pepper.
Spoon into bowls. Add a dollop of sour cream. Top with a fennel frond.
I serve this with goat cheese toast. Brush a slice of bread with olive oil. Toast under the broiler on both sides. Spread on a small amount of good goat cheese.
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