We've been getting lots of requests for our Roasted Beet Soup recipe.
Malaika and the Roots to River Farm crew are the kind of plan-ahead-ers that we are happy to have on our team. Last fall they had the foresight to plant, harvest and store all kinds of wonderful roots that we have been reveling in all winter.
One of our most popular dishes has been our Roasted Beet Soup, a warming and earthy comfort in a bowl (or cup). We get the most suprised reactions when we admit that this dish is vegan. The deep flavor and lack of butter and stock just don't seem to go together, but, it's true.
Stop by the Roots to River farm market this or any Sunday and stock up of beets, then try it yourself!
Roasted Beet Soup
Makes about 5 quarts
5 lbs beets
2 tablespoons extra-virgin olive oil
1 lbs red onions, chopped/sliced
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3 quarts vegetable stock or water
2 tablespoons apple cider vinegar
2 tablespoons sweet umami pepper paste or harissa
1 tablespoon freshly grated horseradish
Preheat the oven to 425°F. Place the beets on a foil-covered baking sheet and sprinkle with salt. Cover with more foil and roast until tender, about 1 ¼ hours. Let the beets cool to warm and peel.
Heat the oil in a large heavy pot and cook the onions with ¼ cup salt until golden brown. Add the stock, vinegar, pepper paste, horseradish and beets. Blend in batches and thin with more stock if needed. Season with salt and pepper to taste.