How To Make Golden Beet Soup with Salad of Scallop, Green Apple, & Horseradish - Best Recipe | Charleston Magazine

Ingredients

• 2 Tbs. extra-virgin olive oil
• 1 lb. golden beets, root only, peeled and diced
• Kosher salt
• 1 small yellow onion, cut in small dice
• 1 rib celery, cut in small dice
• 2 cloves garlic, minced
• Pinch of saffron
• 1 bay leaf
• 3 sprigs thyme
• 1/4 cup dry white wine
• 3 Tbs. fresh orange juice
• 3½ cups vegetable stock
• Freshly ground black pepper
• 4 dry-pack scallops weighing about 1½ oz. each, cut in 1/8-inch dice
• 1/2 Granny Smith apple, peeled, cored, and cut in 1/8-inch dice
• 1/2 tsp. horseradish
• Juice of 1/2 lemon
• 3 Tbs. extra-virgin olive oil, plus more for finishing
• 2 small scallions, slivered
• 2 tsp. minced tarragon
• Sea salt