Roasted Beet Soup

The Ingredients

2 large beets

 2 tbsp. light olive oil

3 garlic cloves

1/2 sweet onion

2 cups vegetable broth

celery seeds

marjoram

First, bake the beets at 375 degrees  for 45 minutes to an hour. One of my beets was huge, so I had them in there for an hour. Also, note that loosely closing some foil around the beets will allow them to cook more quickly, as hot air will stay in the bubble. About halfway through, put 3 garlic cloves into a clay garlic baker for 15 minutes. Take the beets and garlic out. Once the beets are cooked (it's OK if they're a tad bit hard, since they will be sautéed), let cool for 5-10 minutes. Then, peel and cube them. The same goes for the garlic. The roasted garlic adds a nice, earthy, sweet flavor that works well with the hearty beets. 

Lightly coat a pan with light olive oil. Add the beets and garlic and sautée for 5 minutes. Then, add diced onion. Lower to medium heat and add vegetable broth. Add the marjoram and celery seeds. Let simmer. Use a food processor or emulsifier to break the beet mixture down into a thick soup. This soup can be served either hot or cold like a gazpacho. I served this with French cornichons on the side, but it tastes even better with a dollop of grey poupon on top. 

Enjoy!