Читать книгу Everyday Healthy Cookbook - Dana Jacobi - Страница 35

Starters & Soups

34

4 SERVINGS

3 large beets, trimmed leaving

1 inch (2.5 cm) of stem1 ½ Tbsp olive oil

1 Tbsp unsalted butter

¼ cup (40 g) diced yellow onion4 cups (1 l) low-sodium beef

or vegetable broth

Sea salt and freshly ground black pepper

½ cup (2 oz/60 g) crumbled feta cheese

1 Tbsp dill, coarsely chopped

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Once thought of as humble, unglamorous kitchen staples, beets—containing a wealth of minerals and boasting anti-inflammatory properties—offer an appealing deep, rich red color combined with a sweet, earthy flavor and tender texture. Don’t let the cheese scare you away—besides creating a beautiful color contrast, feta is low in lactose and digestible even for the lactose-intolerant.

Preheat the oven to 350°F (180°C). Put the beets in a baking dish and drizzle evenly with the olive oil, turning them to coat well. Roast until tender when pierced with a fork, about 1 hour, depending on their size.

Remove from the oven. When cool, peel the beets and coarsely chop. Set aside.

In a large saucepan over medium heat, melt the butter. Add the onion and sauté until translucent, about 2 minutes. Add the chopped beets and the broth and bring to a simmer. Reduce the heat to low and cook, uncovered, for about 10 minutes.

Using an immersion blender, purée the soup. (Alternatively, transfer the soup in batches to a stand blender and process until smooth.) Return the soup to medium heat and season with salt and pepper. Reheat the soup gently just until hot.

Ladle the soup into serving bowls, top with the feta cheese and dill, and serveright away.

Roasted Beet Soup with Dill & Feta