Yes, yes, I know that chilled soups are generally served in the warmer months, but I thought this was a nice combination leading into the holidays that features a beautiful root vegetable: the beet. You may also get some beet converts with this one, as the starchy aspect of the vegetable is eliminated.
Roasted Beet and Strawberry Chilled Soup
Serves: 1 Time: 1 hour, plus 15 minutes Difficulty: Moderate
- 3 medium beets
- 5 strawberries
- 1 celery rib
- 1 T. sherry wine or apple cider vinegar
- 1 1/2 T. prepared horseradish
- 4 chives or one scallion, finely chopped
- salt, pepper, oil
Preheat the oven to 375 degrees.
Cut the ends off of the beets, drizzle them with olive oil, and season them with salt and pepper. Place them on a baking sheet or piece of aluminum foil. Roast in the oven until fork tender; approximately 50-55 minutes. This can be done a day in advance.
When the beets are cooled enough to handle, remove the skin. Roughly chop the beets.
Remove the stems from the strawberries. Put the beets, strawberries, and celery in a blender. Add the vinegar and approximately 1/2 c. of cold water. Puree until smooth, adding water slowly as needed.
Add the horseradish and season with salt and pepper to taste. Blend one more time.
Pass the soup through a fine-mesh strainer. You can store the soup for 1-2 days to let the flavors come together.
Pour the soup into a bowl and top with the chives or scallion.