However, I also enjoy beet in salads, particularly this Pear and Beetroot Salad. Then, when we happen to have roasted root vegetables leftover from our weekly dish, I make a modified version of this sandwich.
In today's recipe I wanted to combine the flavours of some of my favourite beet recipes and blend them into a soup. I roasted the beets to bring out their natural sweetness. But I also like the sweet contrasted with a hint of salt which is why I garnished it with feta cheese.
If you need some warm comfort food on a fall day, this is your soup. This smooth soup would go well with a crunchy piece of toast on the side.
Roasted Beet and Apple Soup
1 lb beets (about 3)
1/2 head garlic
2 tsp oil, divided
kosher salt to taste
1 Tbsp butter
1 apple, peeled and diced
1/4 lb potato, peeled and diced
1/2 leek, chopped
4 cups chicken or vegetable broth
1 large basil leaf
salt and pepper to taste
feta cheese for garnish
Preheat oven to 425 degrees. Peel and cut beets into 1-inch chunks. Toss beets in 1 1/2 tsp olive oil and season with kosher salt to taste. Break off your half head of garlic and slice off just the tips of the cloves. Place garlic in a small piece of tin foil and drizzle remaining 1/2 tsp of oil over it before sealing foil. Spread beets in one layer on a baking sheet and place foil-wrapped garlic in the corner of the pan. Roast beets and garlic for 30-45 minutes, checking periodically. Bake until slightly browned and fork-tender. Try to resist popping any into your mouth.
When beets and garlic have finished roasting, heat butter in a saucepan over medium heat. Saute apples, potato, and leeks for about 5 minutes. Add chicken broth, beets, and garlic (it should easily squeeze out of skin), and simmer for about 30 minutes. Allow to cool slightly, then puree in a blender or food processor with the basil leaf. If you have an immersion blender you can use that too. Return to pot to reheat and season to taste with salt and pepper (remember you will be garnishing with feta cheese so don't oversalt it). Serve in bowls and crumble feta cheese on top.