3 Large Beets
1 1/2 Tablespoons Olive Oil
1 Tablespoon Butter
1 small Onion
4 cups Broth (beef, vegetable, chicken)
Salt and Pepper to taste
Feta Cheese Crumbles (optional)
Coat washed beets in olive oil. Roast beets in oven at 350 for 1 hour or until fork tender. When cool peel and chop. Melt butter in large saucepan. Saute onion until transulecent. Add beets and broth, simmer, reduce heat to low and cook for 10 minutes. Puree soup til smooth. Return pot to stove to heat through. Serve with Feta and Dill.
Adapted from Williams-Sonoma Soup cookbook
This is a quick and yummy soup. The color is great, just a warning when peeling beat your fingers will turn a lovely shade of magenta so if you don't want that wear gloves. I've made it with and without the feta it is good either way. I've never used the dill because I'm cheap and don't have any growing in our apartment.