Golden Beet Soup with Pistachios and Tarragon
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 pound golden beets, trimmed and peeled
  • 3 tablespoons olive oil, divided
  • Kosher salt
  • 2 medium shallots, chopped
  • 2 teaspoons red wine vinegar
  • 2 teaspoon fresh thyme, chopped
  • 4-6 cups vegetable broth
  • ¼ cup raw pistachios, chopped
  • 3 tablespoons fresh tarragon, chopped
Instructions
  1. Preheat oven to 450F. Place a large piece of tinfoil on a baking sheet. Place beets in the center and coat with 2 tablespoons olive oil and a pinch of salt. Wrap tinfoil around beets to cover. Bake for 45-50 minutes, until tender. Once cool enough to touch, coarsely chop the beets.
  2. In a large saucepan, heat remaining olive oil. Add shallots and sauté until soft. Add beets, vinegar, thyme, and half the tarragon. Cook, stirring occasionally, for about 5 minutes. Add broth, bring to a boil, reduce heat and let simmer for 15 minutes. Use an immersion blender or transfer to a food processor to puree until smooth.
  3. To serve, ladle spoon into bowls and top with pistachios and remaining tarragon.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2018/04/23/golden-beet-soup-pistachios-tarragon/