perfect summer soup: roasted beet borscht

Beets, oh, beets. With superpowers like blood cleansing, how have they been the underdog for so long?   Beets have a starring role in our household and I'm finding some great new ways to experiment with them like ... beet croutons! Get outta town (thanks, Eleonora, for the suggestion :)).

Whether in your garden, CSA, or local market, beets are everywhere. And not just the luscious red beets, but I'm talking about candy-striped, watermelon, and golden beets. And, I dig 'em all. Check out some of the fancy schmancy beets you can get your hands and eyes on and your stomach will thank you. They're just gooooorgeous, dahling!

Behold: Ravishing candy-striped beets!

On hot summer days like today, my appetite dwindles to almost nonexistent. Well, we have to nourish ourselves somehow, don't we? YES! And this summer-friendly roasted beet borscht, served chilled, is so divine, you'll ask yourself how you ever lived without it. I made this borscht using homemade oxtail stock. Let me count thy ways I love oxtail stock. I'm going to post about stocks soon. For the vegetarians and vegans, vegetable stock can easily be substituted for the beef stock, the dairy omitted, and this soup is snazzy and vege-friendly. 

Slurp on, my friends. And help yourselves to seconds ... and thirds :)

To peace, love and eating REAL food -- 

xo

Ingredients

2-3 pounds of beets, washed and peeled

3 tablespoons coconut oil, in liquid form

Celtic sea salt and black pepper to taste

1 white onion, chopped

1 bunch fresh dill

6 cups beef stock (or vegetable stock)

Splash of half and half or heavy cream (optional)

Sour cream or yogurt for garnish (optional)

Preheat the oven to 375 degrees F. Put the washed and peeled beets into a roasting dish and drizzle with 2 tablespoons of the coconut oil. Sprinkle with salt and pepper and toss with hands. Roast for about 30 to 40 minutes, stirring once or twice, until a fork pierces a piece without much resistance.

Place the remaining tablespoon of oil in a medium saucepan and cook the onions over medium to medium-high heat until tender, about 3-4 minutes. Turn the heat to low and continue to cook until onions are golden-brown, another 8-10 minutes.

Once the beets have finished roasting, add to the saucepan, along with the stems of the dill and beef stock and turn the heat back up to medium high, bringing the soup to a boil. Reduce heat to medium-low, cover, and cook the soup, stirring occasionally, until it is well colored, about 15 minutes. Remove the dill from the soup. Taste and adjust the seasonings if necessary.

Use an immersion blender (or transfer cooled soup to a blender) and blend until desired consistency. Add a splash of half and half to extra creaminess. Garnish with leftover roasted beets, yogurt or sour cream and enjoy.