Beets have a very earthy flavor that is not appreciated by all diners. Golden beets have a pretty color, and tend to be sweeter in flavor than their purple counterparts. The ginger and apple in this recipe cut the earthiness down just enough, while keeping the essential flavor of the beets intact.

Ingredients
About 2 lbs. Golden Beets
1 Tb. fresh ginger, peeled and minced
1 Granny Smith Apple, diced (peeling is optional)
1 Leek, sliced thin, including some of the green (save some of the green slices for garnish)
4 Cups Broth (chicken or veggie) – more if you prefer a thinner soup
1 TB finely grated Lemon zest
2 TB Butter
2 TB olive oil
Salt and Pepper to taste

Roast the Beets
Wash and trim the beets. If you prefer to peel the beets before cooking, do so; some people like to peel after roasting. (Peeling in advance retains more of the drippings.)

Place the beets on a large piece of aluminum foil and drizzle with a little olive oil. Sprinkle a pinch of salt and pepper over the beets, and fold the foil into a pouch. Roast at 375 for about 45 minutes, or until the beets are tender and can be pierced by a fork.

After roasting, if you need to peel the beets, let them cool enough to peel. Then, slice or quarter the beets and set aside.

Make the Soup
In a medium-sized pot, melt the butter over medium heat. Add the ginger, apple, and leek to the butter and saute until soft, 5-10 minutes. Add the lemon zest, beets, and broth.

Simmer for 20-30 minutes.

Cool the soup and run through a blender in 2 batches, or use a hand-held blender in the pot until the soup reaches the desired consistency.

Reheat before serving.

Serve the Soup
Serve warm soup garnished with finely cut leek greens.

Optional: swirl a dollop of half-and-half or cream in the center of the bowl before serving.