When considering an older post for a new twist (and never being able to resist a play-on-words), the obvious choice for a recipe redux had to be roasted beets. These root vegetables are even more appropriate given that Archana asked for vegetarian options for included recipes.
The first thing that leaps to mind when we think of beets is a traditional Ukrainian borscht; beet soup. So, for a makeover with a new twist, we decided to use golden beets instead of the typical magenta-colored roots. We used chicken (or vegetable) broth instead of beef broth and orange juice instead of red wine or vinegar which seemed to better complement the flavor of these yellow-fleshed beets. We also used yogurt instead of sour cream for an added tang.
1 cup roasted beets, peeled and sliced
1 cup chicken broth or vegetable stock
¼ cup orange juice
2-3 cloves of roasted garlic
½ teaspoon salt
¼ teaspoon ground white pepper
Yogurt (we used FAGE Total Greek-style)*
Fresh chives, chopped for garnish
Place the beets in a small roasting or baking dish in one layer. Drizzle with the olive oil, salt and pepper. Toss to coat. Roast until tender and easily pierced with a knife, about 45-60 minutes. Remove from the oven and let cool.
When the beets are cool enough to handle, peel using a paring knife or by pushing the skin with your fingers. Slice the beets and place in a food processor or blender. Add stock, orange juice, roasted garlic, salt and pepper and puree to desired consistency.
Refrigerate until cold. (While borscht is occasionally served hot, it is most often served cold.) Taste the soup and adjust seasonings before serving with a dollop of yogurt and chopped chives.
*As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/