Roasted Beet Soup EntréeVegetarianSoupCabernet Sauvignon “Cabernet Sauvignon pairs well with this roasted beet soup because its bold tannins and dark fruit flavors are balanced by the earthy sweetness of the beets and the savory notes of the herbs, and roasting the root vegetables intensifies their richness, allowing the wine’s structure and herbal notes to shine.” Robynn Chapman, Wine Club Manager Serves: 6-10 Ingredients: 3 large beets, peeled and cut in 1” cubes 1 medium parsnip, peeled and diced 2 Tbsp AVV olive oil Salt and pepper, to taste 1 yellow onion, diced 3 garlic cloves, minced 1 Tbsp fresh ginger, peeled and minced 1 tsp fresh rosemary, finely chopped 1 1/2 tsp fresh thyme leaves 4 cups vegetable broth Optional garnish: parsley, crème fraiche, herbed croutons or crumbled goat cheese Method of Preparation: Preheat oven to 400°F. In a large bowl, toss the beets and parsnip with 1 tablespoon of the oil, a pinch of salt and pepper, then spread on a baking sheet and roast for 40–50 minutes, stirring once or twice, until tender and slightly caramelized. In a large Dutch oven, heat the remaining tablespoon of oil over medium heat. Add the onion and cook until soft and translucent, about 5–7 minutes. Add garlic, ginger, rosemary and thyme; cook for another 1–2 minutes, stirring until fragrant. Add the roasted beets and parsnip to the pot. Pour in the vegetable broth and bring it to a gentle simmer. Cook for 10–15 minutes to allow the flavors to meld. Season with salt and pepper to taste. Using an immersion blender or in batches using a standing blender, purée the soup until desired consistency is reached, adding additional broth if needed. Serve in a bowl, topped with your choice of optional garnish (parsley, crème fraiche, herbed croutons or crumbled goat cheese ) and crusty bread.
