Beet Soup

Beet Soup

3 XL beets

Wash. Remove leaves and root.  Slice in half, wrap in parchment paper and roast at 350 degrees for 2 hours.  Meanwhile...

Sautee in skillet:

3-4 T. coconut oil

1/4 c. butter

1 lg. leek, thinly sliced

1 lg. carrot, thinly sliced

1/4 lg. onion, sliced

Add to skillet and simmer until very tender:

(1) 15 oz. can mandarin oranges, with juice

1 T. lime juice

1 T. vinegar

2 heaping T. vegetable broth base

2 cubes chicken bouillon

Puree beets and sautéed veggies with broth in a food processor or blender. 

Gradually add:

1 1/2 c. water

Soup can be served warm or cold.  Take it up a notch by adding a generous dollop of Creamy Cilantro Goat Cheese.