Categories: March2012, Soups, beets, healthy

Ingredients

• 3 medium beets
• olive oil
• 6 garlic cloves
• 1 large leek
• 1 tsp fresh thyme
• 1 bay leaf
• salt and pepper

Directions

1. Heat oven to 400 degrees F. Drizzle 3 medium beets with olive oil and roast in parchment -lined foil until tender, about 1 hour. Meanwhile, drizzle 6 unpeeled garlic cloves with oil and roast in separate foil packet, about 30 minutes. Unwrap beets, let cool, peel, and quarter. Squeeze garlic from skin. Set aside.

2. Heat 2 Tbs olive oil in a pot over medium heat. Add 1 thinly sliced large leek and cook, stirring, until tender, 6-8 minutes. Add beets and garlic, 1 tsp fresh thyme leaves, 1 bay leaf, and 3 cups water. Season with coarse salt and pepper.

3. Bring to a boil; then reduce heat and simmer, 5 minutes. Discard bay leaf. Let cool slightly, then puree in blender until smooth. Stir in 2 Tbs lemon juice and adjust seasoning.

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