Golden Beet Soup With Goat Cheese Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Separately wrap the beets tightly in double layers of foil with the vinegar, 2 tablespoons olive oil and thyme leaves, and season well with salt and pepper. Roast in the middle of the oven until tender, 1 to 1 1/2 hours. Unwrap the beets and allow to cool.
• To make the vinaigrette, whisk the lemon juice and shallots in a small bowl. Add the remaining olive oil in a steady stream. Season with salt and pepper.
• When the beets are cool enough to handle, slip off the skins and discard. Separately cut the golden and red beets into 1/2-inch dice and put in separate bowls. Drizzle with the vinaigrette and season with salt and pepper.
• Divide the beets onto 6 salad plates. Toss the arugula with the vinaigrette to coat and gently mound on top of the beets. Crumble the goat cheese on top. Serve immediately.

Steps:

• Put the beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beets are cool enough to handle, peel them--the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges.
• Whisk the vinegar with salt and pepper, to taste, in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing. Toss the cut beets in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours.
• Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool.
• Toss the arugula and escarole with the beets and divide among 4 plates. Scatter the walnuts and goat cheese on top. Serve.
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Steps:

• Preheat oven to 450 degrees F.
• In a small bowl, combine vinegar, oil, garlic, mustard and salt and pepper (to taste). Whisk and set aside.
• Peel beet. Slice beet into 1/4-inch slices. Lay slices out in baking pan. Sprinkle with olive oil, salt and pepper (to taste). Toss to coat.
• Bake beets for 20 minutes or until tender.
• Fan beet slices out on plate; top with dressing, basil and goat cheese.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Brush 2 pieces of aluminum foil with olive oil and place 2 beets onto each. Wrap and place on a baking sheet.
• Roast in the preheated oven until softened, about 1 hour.
• Remove beets from the oven and let cool until safe to handle, 15 to 30 minutes. Peel and chop cooled beets.
• Heat 2 tablespoons olive oil in a pot over medium heat. Cook shallots and carrots in the hot oil for 5 minutes. Pour in chicken broth and continue to cook and stir for 5 minutes more.
• Pour vegetable mixture into a food processor, working in batches, and puree until smooth. Add beets and process.
• Heat remaining 2 tablespoons oil in a skillet over medium heat. Cook fennel and dill in the hot oil for 7 to 10 minutes. Set aside.
• Pour pureed mixture into a pot and bring to a boil over high heat. Reduce heat and mix in goat cheese; add heavy cream and continue stirring until mixture is even and light yellow in color. Stir in sauteed fennel and dill and heat through, about 5 minutes. Pour into serving bowls and sprinkle with reserved fennel fronds.

Steps:

• Saute beets and onions in olive oil for approximately 10 minutes.
• Add 2c of the chicken stock and heat through.
• Add 1c water.
• Bring to a boil.
• Reduce to a simmer for approximately 45 minutes or until beets are tender.
• Let cool slightly.
• Puree the soup in blender or food processor until very smooth.
• If soup is too thick, add some of the 3rd c of chicken stock.
• Add lemon juice. Season with salt and pepper.
• If you like, you can garnish with red beet puree.

Steps:

• Melt margarine in large pot over medium heat. Add beets, onions, ginger, and lemon peel. Cover; cook 15 minutes, stirring occasionally. Add 6 cups broth and bring to boil. Cover; reduce heat and simmer until beets are very tender, 1 hour. Remove from heat; let stand 20 minutes.
• Puree soup in blender in batches until smooth. Return puree to pot. Add 2 tablespoons lemon juice to soup and thin with more broth, if desired. Season with salt, pepper, and more lemon juice.
• Slice enough beet greens to measure 3/4 cup. Microwave greens 1 minute to wilt; place in blender. Add 3/4 cup soup; puree greens until smooth. DO AHEAD: Can be made 1 day ahead. Cover soup and puree separately; chill. Rewarm both separately before using.
• Ladle soup into bowls. Drizzle some of greens puree over soup and serve.