Roasted beet soup
Courtesy of Stanford Hospital & Clinics Farm Fresh with Jesse Ziff Cool
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3 lb. whole red beets
3 tbsp. olive oil
1 medium onion, peeled and chopped into 1-inch pieces (about 1 1/2 cups)
1 small potato, peeled and chopped into 1-inch pieces (about 1 1/2 cups)
2 bay leaves
8 cups boiling water
1 tbsp. sugar
1/4 tsp. white pepper
Salt, to taste (optional)
Preheat oven to 375 degrees. Scrub beets and lightly coat with part of the olive oil. Put on a baking sheet and roast for about 1 hour. Beets are done when they can be easily pierced by a knife. Remove and cool. Using a towel, rub gently to slip off skins. Cut beets into 1-inch pieces.
Meanwhile, warm remaining olive oil in a pot over low heat. Add onions and potatoes and cook for 10 minutes. Add bay leaves, beets and water. Cover and simmer for 30 minutes. Remove from heat and remove bay leaves. Purée in a blender. Add sugar and pepper. Lightly season with salt, if desired.
Serves 6 to 8