Ingredients
- 1 ½ pounds small beets, trimmed and scrubbed
- 3 tablespoons olive oil
- Coarse sea salt or kosher salt
- 1 small leek, trimmed and chopped
- 1 clove garlic, smashed
- 3 tablespoons chopped ginger
- 3 cups chicken broth
- Juice of 1 lemon
- ½ English cucumber, peeled, seeded and chopped into 1/8-inch cubes
- Nutritional Information
Nutritional analysis per serving (4 servings)
251 calories; 12 grams fat; 2 grams saturated fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 5 grams dietary fiber; 16 grams sugars; 8 grams protein; 5 milligrams cholesterol; 839 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Preheat the oven to 325 degrees. Place the beets in a bowl and sprinkle with 1 tablespoon of oil and season with salt. Toss to coat. Place the beets on half of a large sheet of aluminum foil and fold over to make a pouch. Seal tightly. Place in the oven and roast until a fork easily pierces the beets, about 1 hour and 15 minutes. Remove from the oven and let cool. Peel off skin and cut beets in quarters.
- In a soup pot, warm the remaining olive oil over medium heat. Add the leek and cook until it begins to soften, stirring occasionally, about 5 minutes. Add the garlic and ginger; cook 2 minutes more. Season lightly with salt. Add the beets, chicken broth and 3 cups of water. Bring to a simmer and cook for 10 minutes.
- Transfer the soup in batches to a food processor and process until smooth. Then return the soup to the pot and place over medium heat. Taste and adjust seasoning, adding more salt, the lemon juice to taste and more ginger if you wish. Just before serving (the soup should not be served too hot; it could even be served chilled or at room temperature), add the cucumber to the soup and stir. Then ladle into bowls and serve immediately. You may serve this with a dollop of crème fraîche.
About 2 hours
Dining and Cooking