Happy spring everyone!
I just can’t wait to see the wonderfully sweet and delicious baby beet on the shelves of grocery stores and at the farmer’s markets. I have a beautiful baby beet salad recipe, which I’ll share as soon as possible.
Before “the babies” arrive though, I should really use up the very mature beetroot, which I must have bought at least 2 weeks ago! It has been super patient (thanks for that, beet!) waiting to be dug out from underneath of the less forgiving stuff in our fridge.
Today is the beet and roasted garlic soup day!
I always get a bit lazy in the winter. The healthy greens and antioxidants somehow loose on the scale against the less nutritious, but warming fillers. (Check this article about antioxidants if you have a moment.) It is a bit of a sleeping bear ‘I’ll think about it in the spring’ attitude.
I am pretty sure I am not the only one though! During the winter time the comfy food rules my world! Luckily, my roasted garlic and beet soup (in my mind) also counts as comfort food and, to top it up, is full of antioxidants! It is my winter winner!
The beet and roasted garlic soup is absolutely delicious and nothing really compares to the flavor punch these two create.
A few words on the subject of handling beet and some peculiar side effects
Be careful when handling the beet as it stains terribly and is as stubborn to remove as blueberries! In case of a beetroot disaster on your clothing: cold water rinse before the regular wash does help a bit.
Beet can be tricky to cook, as it often turns bitter. The easiest solution is to add to your dressing, sauce or soup containing the bitter veg like beet, some sort of acid like lemon or lime juice, white wine vinegar or some dry wine. Keep in mind that every of the above has different levels of acidity, which means that they don’t work in a supplementary way in recipes! I use white wine in my roasted garlic and beet soup, because my partner doesn’t like the vinegar flavor. But if you want to replace it with the lemon juice or vinegar in this recipe I would start from 2 tbsp. increasing the amount if necessary.
Beet and roasted garlic soup will make you pee in pink!
Don’t panic or call an ambulance if your pee is pink after eating a bowl of my beet and roasted garlic soup. You might have not experienced this if you only had small beet salads before. Anyone who’ll eat rich in the beet content dish will indeed pee in pink!
- 6 medium beetroots (bulbs only)
- 1 head (or 8-10 cloves) of garlic
- 6 tbsps. of olive oil
- 2 medium carrots
- 2 medium onions
- 3 tbsps. of finely chopped parsley
- 1 l of vegetable stock (or water)
- 50 ml of dry white or red wine
- Salt & pepper to taste
- Light cream (can be sour) for serving - optional
- Preheat oven to 200C (400F).
- Halve cleaned beets and place on a piece of aluminium foil big enough to wrap it around the beets and garlic head together.
- Take most of the papery wrappers off the garlic head and trim ¼ inch off the top to expose the garlic cloves tops.
- Drizzle 3 tbsps. of olive oil over the beets & garlic, wrap the aluminium foil around them and place in the ovenproof dish to roast for 1 hour.
- In a deep pan sweat roughly chopped onions and carrots in the remaining 3 tbsps. of oil.
- When the beets and garlic finished roasting open the foil and let them cool down a bit. Squeeze the garlic cloves from the garlic head wrappers and add along with the beets and stock into the pan with onions and carrots. Bring the soup up to boil.
- Turn the heat down to low, add wine, parsley and simmer for another 10-15 minutes.
- Transfer the content of the pan to a blender and liquidate; add salt, pepper to taste.
- Serve hot with a bit of cream – optional.