• Font Size    
E-mail

Close Window E-mail This Page

Roasted Beet & Ginger Soup

Required fields are marked with an asterisk(*)

The information you provide will be used only to send the requested e-mail and will not be used to send any other e-mail communications. Read more in our Privacy Policy

Send E-mail

   Print     Share +    Comments
Sep 17, 2009 9:19 am US/Pacific

Roasted Beet & Ginger Soup

Reporting
Tina Macuha
  Roasted Beet & Ginger Soup

1 yellow onion, diced
1 carrot, medium diced
2 ribs of celery, diced
1 Tbls olive oil
1 inch of ginger root, peeled and sliced
2 red beets, washed, not peeled
1 gallon, vegetable or chicken stock
2 Tbls balsamic vinegar
1 Tbls chopped garlic
Pinch of nutmeg
Salt and pepper to taste

Quarter the beets, place on a baking sheet and drizzle the vinegar over them. Place in a 350 degree oven for about 20-30 minutes until a knife slides about 1/2 inch in without resistance. Remove from the oven and cool. Once cool the skin should slide right off.

In a soup pot over medium heat, add the oil, garlic, onion, carrot, celery and ginger. Allow the vegetables to sweat until the onions are translucent. Add the stock and bring to a simmer. Add the beets, simmer 10 additional minutes and puree the soup until smooth.

Arden Hills Resort Club & Spa
1220 Arden Hills Lane
Sacramento
916.482.6111
www.ardenhills.net


(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)

Add Comment

here. here. Need a log in? Register here
  •  * Will not be displayed with comment
  •  * e.g. (http://www.mywebsite.com)
  •  
  • Click here to refresh with new letters

Show Comments (0)

Close Window Login


Close Window Flag Comment


loading...

© MMIX Sacramento Television Stations Inc. All rights reserved.