Pics by Franzi.
Today comes another beetroot recipe. Like every reader of this blog possibly knows already, I LOVE beetroot. The only thing that annoys me is that I HATE to peel the raw beets. With this roasted beetroot soup recipe the problem is finally solved :).
Recipe: Serves 2-3.
4 medium-sized beetroots, olive oil, salt, pepper, app. 200 ml vegetable stock, 1 garlic clove (peeled), vinegar, honey, fresh basil leaves.
Clean the beetroots and wrap them into tin foil, drizzled with olive oil. Put one garlic clove into one tin foil “ball” together with a beetroot. Bake in the oven for app. 40 minutes at 220°C. Let cool down a bit, cut the beetroots into cubes. In a big pot, heat some olive oil. Add beetroot cubes and roasted garlic. Roast for app. 4 minutes. Add vegetable stock, let cook for another 5 minutes. Blend. Season with salt, pepper, vinegar and honey. Garnish with basil leaves.
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