Beets are in season most of the year in Ontario. Seasonal vegetables and fruit taste better, and are often cheaper, but if you need more reasons to eat seasonal food, check out this great write up–> Whole9 link. More about beets…I love the naturally sweet taste roasted, in a salad, and they make for a great soup, served hot or cold (gazpacho)…and the colour is amazing. In the below recipe I used golden beets, but you can also use regular, or candy cane beets to change up the colour, while the taste is just slighlty different.
*1 quart of golden beets, washed and trimmed.
*3.5 cups of chicken stock
* 1/2 cup water
*1 tbsp. coconut oil + 1-2 tbsp. for cooking
*1 tbsp. apple cider vinegar
*1 tbsp. of thyme
*a few sprigs of fresh dill
*salt and pepper to taste
-Preheat oven to 425 degrees.
-Peel beets and cut into 1″ pieces. Place them in bowl and rub in 1 tbsp. of coconut oil. Add thyme and rub in some more.
-Cover a baking sheet with a generous piece of foil. Place beets on the baking sheet. Fold the foil around the beets, forming a packet and crimp the ends to seal in the heat. Roast until the beets are tender when pierced with a knife, about 35-45 minutes.
-Once the beets are cooked, add 1-2 tbsp. of coconut oil to a soup pot, and heat over medium. You need enough oil to cover the onions and the beets.
-Add the onions and saute until translucent.
-Add the beets and stir to coat with the coconut oil.
-Add the broth, water and vinegar.
-Bring to a boil then reduce to a simmer. Continue to simmer for about 35 minutes.
– Remove pot from heat and either use a hand-held blender to blend until smooth or add in batches to regular blender. Add salt and pepper to taste.
-Sprinkle fresh dill and serve.
Here’s a batch I made with candy cane and golden beets. I served it cold with a tablespoon of coconut milk per bowl, and some sliced strawberries. It could have been a dessert and will definitely be a repost for Valentine’s Day!