They say necessity is the mother of invention, and that was certainly the case when I came up with this recipe. Having had a few technical snafus with videotaping this spicy beet-green crostini recipe, I ended up with over two dozen big, beautiful beet roots. And although there are loads of delicious recipes on this site with beets, there’s always room for one more!
Beets and oranges… a classic combination, and one that’s very appealing to me, so I started there. And a delicate soup that bridges from winter to spring was what came to my mind.
Here baked beets are sautéed with a drizzle of honey, to bring out their natural sweetness, before they’re simmered and turned into a soup. Just before serving, a splash of fresh orange juice is added to brighten the flavors. The soup is served with a dollop of orange-infused crème fraîche and crispy beet chips… Yes, it’s as delicious as it sounds!
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.