CREAMY ROASTED BEET SOUP
This borscht-inspired soup is creamy and pretty and very simple to make.
Provided by Katie Workman
Categories Soup
Time 1h5m
Number Of Ingredients 10
Steps:
- In a large pot over medium heat, melt the butter. Sauté the onions for about 5 minutes until tender but not browned.
- At this point if you have an immersion blender, continue to make the soup in the pot. Add beets, broth, lemon juice, honey, thyme, salt and pepper. If you need to simmer the mixture until the beets soften a bit more, go ahead and do that. When the beets are very tender stick the blender in and blend away until smooth. If you want to continue with a food processor or blender, great - scrape the onions into a the machine of your choice, then add the beets, 1 cup of the broth, juice, honey, thyme and salt and pepper and puree until smooth. Return the mixture to the pot and add the rest of the broth.
- Either way, after the mixture is back in the pot, you add the cream and heat over medium-low heat until the whole thing is hot. Or if you would like to serve it cold, just stir in the cream and chill the soup for a few hours.
- Serve the soup in mugs or bowls with the chopped onion and sour cream.
Nutrition Facts : Calories 297.02 kcal, Carbohydrate 28.37 g, Protein 8.62 g, Fat 18.45 g, SaturatedFat 10.94 g, Cholesterol 55.81 mg, Sodium 217.44 mg, Fiber 5.51 g, Sugar 17.95 g, ServingSize 1 serving
ROASTED BEET SOUP WITH CRèME FRAîCHE
What to drink: Pour brut or rosé Champagne throughout the meal, or pair the soup with a light red wine (try an Oregon Pinot Noir) and the Oven Roasted Dungeness Crab with a fragrant dry white, such as Viognier or New Zealand Sauvignon Blanc.
Categories Soup/Stew Vegetable Roast Valentine's Day Vegetarian Beet Bon Appétit Anniversary Appetizer
Yield Makes 2 first-course servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Wrap beets in foil and roast until tender when pierced with fork, about 1 hour. Cool. Peel beets. Cut 1/4 of 1 beet into 1/4-inch cubes; reserve for garnish. Cut remaining beets into 1/2-inch pieces.
- Melt butter with oil in heavy medium saucepan over medium-high heat. Add leek, onion, and celery and cook until beginning to brown, stirring frequently, about 13 minutes. Stir in ginger, allspice, white pepper, and 1/2-inch beet pieces. Cook until vegetables begin to stick to bottom of pot, stirring frequently, about 7 minutes. Add 2 cups water, bay leaf, thyme sprig, and parsley sprig. Bring to boil. Reduce heat to low, cover, and simmer until vegetables are very tender, about 25 minutes. Remove bay leaf, thyme sprig, and parsley sprig. Cool soup slightly. Working in batches, puree soup in blender with cream. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, cover, and refrigerate.)
- Gently rewarm soup (do not boil). Divide between 2 bowls. Garnish each with 1 tablespoon crème fraîche. Sprinkle with reserved beet cubes.
CREAMY ROASTED BEET SOUP
Provided by Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large saucepan set over moderate heat cook beets and onion in butter, stirring occasionally, for 5 minutes. Add broth, thyme, bay leaf and salt and pepper to taste and simmer soup, covered, for 15 minutes. Discard bay leaf. Transfer to a food processor or blender and puree, in batches if necessary, until smooth. Return soup to saucepan, stir in cream and vinegar and bring soup to a simmer, stirring, until heated through. Garnish each serving with cream and dill, if desired.;
GLAZED BEETS WITH CREME FRAICHE AND PISTACHIOS
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- For the beets, preheat the oven to 400 degrees F.
- Massage each beet with about a teaspoon of oil and season with salt and pepper. Individually wrap each beet in aluminum foil. Place the beets on a baking sheet and bake for about an hour, or until you can easily pierce them with a knife.
- When the beets have cooled enough to handle but are still warm, unwrap them and rub them with a dry kitchen towel or paper towels to remove their skin. Cut the beets into quarters and allow to cool completely.
- Fill a high-sided saute pan with 1/4 cup of water, the honey and butter and place over medium-high heat; stir gently. Once the mixture begins to thicken and form a glaze, turn off the heat, add the cooked beets and toss to coat them in the glaze. Season to taste with salt and pepper.
- For the pistachios, toast them in a small saute pan over medium heat just until they're warm and you can smell their "pistachio-ness." Cool and chop or crush them slightly; they should remain chunky to give good crunch to the dish.
- For the creme fraiche, place it in a bowl and mix with the lemon zest and about half the chopped mint. Refrigerate until you're ready to assemble the dish.
- To serve, spoon the creme fraiche mixture over the bottom of a medium serving dish. Place the warm beets (reheat them if necessary) on top of the creme fraiche in a single layer. (Resist the urge to pile these beauties high; you'll want to be getting creme fraiche and beet in every bite.) If there's any glaze leftover in the pan, pour it over the beets. Sprinkle the pistachios over the beets. Tear the parsley leaves with your fingertips and let them fall naturally over the beets. Sprinkle on the rest of the mint, add a few grinds of fresh black pepper and you're good to go.
CHILLED BEET-AND-SAUERKRAUT SOUP WITH HORSERADISH AND CRèME FRAîCHE
This recipe - invented by Camino's Russell Moore because he couldn't bring himself to discard the salty, pickly liquid left over from sauerkraut - is often on Camino's menu in the winter. He tells me it is an especially good one to make at home, because so many of us have old jars of sauerkraut cowering in the backs of our refrigerators. If my own refrigerator is any gauge, he is correct.
Provided by Tamar Adler
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375. Wash the beets, and trim only their stem ends, leaving a little of the stems attached. Crowd beets in a single layer in a roasting pan, season lightly with salt and pour in about an inch of water (less if the beets are small, more if they're large). Cover tightly with aluminum foil, and roast until a skewer slides easily through the beets, about an hour.
- When the beets are cool enough to handle, peel. Trim away any fibrous root ends, and cut into ½-inch cubes. Clean the fennel, keeping tough outers for another purpose. Dice the fennel and onion into pieces slightly smaller than the beet cubes. Slice the garlic. Slice the cabbage to about the size of the sauerkraut.
- Set a large pot over medium heat, pour in enough oil to cover its bottom and cook the fennel and onion with a small pinch of salt until they soften. Add the sliced cabbage and garlic, and cook for 2-3 minutes. Add the beets, sauerkraut and ½ cup of the sauerkraut liquid, then enough water to barely cover. Add a small splash of vinegar and the mushroom butts (if you're using them). Bring the soup to a boil, then lower the heat and simmer for 5 minutes. Chill the soup.
- Taste the soup, and add remaining sauerkraut juice to season instead of salt. Serve with a spoonful of crème fraîche, a little grated horseradish and a few grinds of black pepper.
ROASTED BEETS WITH HORSERADISH CRèME FRAîCHE
Provided by Suzanne Goin
Categories Dairy Side Roast Horseradish Beet Fall Winter Sour Cream
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F.
- Cut off the beet greens, leaving 1/2 inch of the stems still attached. (You can save the leaves for sauteing later-they are delicious!) Clean the beets well, and toss them with 2 tablespoons olive oil and 1 teaspoon salt
- Place the beets in a roasting pan with a splash of water in the bottom. Cover the pan tightly with foil, and roast for about 40 minutes, until they're tender when pierced. (The roasting time will depend on the size and type of beet.) When the beets are done, carefully remove the foil. Let cool, and peel the beets by slipping off the skins with your fingers. Cut them into 1/2-inch-thick wedges.
- While the beets are in the oven, combine the diced shallot, both vinegars, 2 teaspoons lemon juice, and 1/4 teaspoon salt in a small bowl, and let sit 5 minutes. Whisk in the 1/2 cup olive oil. Taste for balance and seasoning.
- Whisk the crème fraîche and horseradish together in a small bowl. Stir in the heavy cream, remaining 1/2 teaspoon lemon juice, ⅛ teaspoon salt, and a pinch of pepper.
- Toss the beets and sliced shallots with the vinaigrette. (If you're using different-colored beets, dress each color in a separate bowl so the colors don't bleed.) Season with 1/4 teaspoon salt and a pinch of freshly ground black pepper, and toss well. Taste for balance and seasoning.
ROASTED BEET SALAD WITH HORSERADISH CRèME FRAîCHE
Provided by Peter Mcquaid
Categories salads and dressings
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Place beets in a roasting pan and add enough water to come halfway up the sides of the beets. Cover with foil and bake until tender, about 45 minutes. Using a slotted spoon, put beets in a bowl of ice water to cool. Rub with paper towels to remove skins, slice in half and place in a bowl. Set aside.
- Peel the horseradish and cut into 1/2-inch cubes. Place in a food processor or blender and add 1/4 cup each walnut oil and vinegar. Pulse until horseradish is medium fine, not puréed. Pour mixture into a fine-mesh strainer or cheesecloth-lined sieve over a bowl and press out liquid. Add crème fraîche to liquid and mix. Season to taste.
- Place spinach in a bowl. Add 2 tablespoons each walnut oil and vinegar and season to taste. Toss to coat. Repeat the process with beets.
- On each of 4 plates circle the edges with beets and fill in with spinach. Make another circle of beets on top of the spinach and add more spinach. Put 2 beet halves on top with a walnut half. Drizzle the crème fraîche around each salad and serve.
Nutrition Facts : @context http, Calories 769, UnsaturatedFat 38 grams, Carbohydrate 32 grams, Fat 70 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 26 grams, Sodium 1180 milligrams, Sugar 23 grams
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ROASTED BEET SOUP WITH CRèME FRAîCHE RECIPE | BON APPéTIT
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- Preheat oven to 350°F. Wrap beets in foil and roast until tender when pierced with fork, about 1 hour. Cool. Peel beets. Cut 1/4 of 1 beet into 1/4-inch cubes; reserve for garnish. Cut remaining beets into 1/2-inch pieces.
- Melt butter with oil in heavy medium saucepan over medium-high heat. Add leek, onion, and celery and cook until beginning to brown, stirring frequently, about 13 minutes. Stir in ginger, allspice, white pepper, and 1/2-inch beet pieces. Cook until vegetables begin to stick to bottom of pot, stirring frequently, about 7 minutes. Add 2 cups water, bay leaf, thyme sprig, and parsley sprig. Bring to boil. Reduce heat to low, cover, and simmer until vegetables are very tender, about 25 minutes. Remove bay leaf, thyme sprig, and parsley sprig. Cool soup slightly. Working in batches, puree soup in blender with cream. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool slightly, cover, and refrigerate.
- Gently rewarm soup (do not boil). Divide between 2 bowls. Garnish each with 1 tablespoon crème fraîche. Sprinkle with reserved beet cubes.
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