Beets, carrots, onions and an apple.
Peeled, rough chopped, and coated with 2 T. olive oil, 1 tsp. salt and1 tsp. pepper.
Roasted at 375 for one hour.
Blended with 4 cups of vegetable stock and the juice of one lemon.
Topped with plain Greek yogurt (optional).
- 3-4 beets
- 7-8 carrots
- 1 large or 2 small apples
- 2 yellow onions
- 2 T. olive oil
- Juice of 1 lemon
- 1 tsp. Kosher salt
- 1 tsp. Pepper
- 1 quart vegetable stock
- 6 T. Greek yogurt
Preheat oven to 375. Wash, peel and rough chop beets, carrots, apples and onion. Spread on large, rimmed baking sheet or roasting pan and top with olive oil, salt and pepper. Toss. Cover lightly with aluminum foil and roast for 1 hour.
Add cooked vegetables to 4 cups of vegetable stock along with the juice of 1 lemon. Blend thoroughly. Top with Greek yogurt before serving.
We tried this heated, cold and at room temperature. All were great. Chilled was my favorite.