October 24, 2011 - 11:22am
Too much summer sun can sizzle beets in the ground, keeping us from enjoying their sweet nourishment all year long. But lately there's been a beautiful resurgence of colorful pink, orange, and deep red shades of beets on our farmers' tables. It's definitely appropriate weather for soups, so why not make the best with the best and try out this delicious Orange Scented Beet Soup.
PIck up a bundle of bright red or golden beets from Maciel Family Farms, choose the most crip and shiny Pink Lady apple from Smit Orchards, and take home a couple of shallots from the Produce Stand. Roast and slice the beets, and blend them all together in a food processor. Add a bit of fresh squeezed orange juice from Paradise Valley Ranch, a dash of lemon juice, salt, brown sugar, and balsamic vinegar from Bari Olive Oil . Serve warm, with small dollops of Nicolau Farms goat cheese and sprinkle with a few fresh chives from Suzie's.
If you simply want to create a gorgeous addition to another dish you have planned, roast the beets in a bit of foil until the skin is easily penetrable with a fork. Remove, let cool, and season to taste with sea salt and fresh black pepper. Serve with a dash of chopped parsley or freshly plucked mint. it's perfect!