Oven-Roasted Beet Soup with Watercress
Oven-Roasted Beet Soup with Watercress I love beets, but I don't think there is any vegetable that is more maligned. Beets don't deserve it!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.joanneweir.com.
Cooking tools:
- Oven
- Baking pan
- Aluminum foil
- Fork
- Chef's knife
- Cutting board
- Pot
- Stove
- Wooden spoon
- Blender
- Fine-mesh sieve
- Ladle
- Measuring cup
- Measuring spoon
- Serving bowl
- Spoon
Ingredients
- 2 1/2 pounds beets, greens removed and washed
- 2 tablespoons extra-virgin olive oil
- Salt
- freshly ground black pepper
- 1 large red onion, minced
- 5 cups chicken stock
- 1 bunch watercress, stems removed, chopped
- 1/2 cup crème fraîche
- 1 teaspoon lemon juice
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