2 ounces crumbled goat cheese or sour cream (optional)
Instructions
Preheat oven to 350°F.
Wash beets and slice off stems and root ends. Wrap each beet in a piece of foil and place on a baking sheet. Bake 1 hour.
Remove from oven and allow to become cool enough to handle. With a paper towel, rub off skin of each beet. This may require multiple paper towels. Slice off the dark, dry ends.
Place roasted beets, broth, chives or green onion, thyme, olive oil, and salt in a blender. Remove center cap from blender to allow steam to escape, and place a dish towel or paper towel over the opening. Blend until smooth.
Place soup in a saucepan over medium heat until heated through and steaming, 5 to 10 minutes.
Nutrition Information
Serving size: (based on 2 servings made with vegetable broth and without cheese or sour cream): Calories: 189; Fat: 10g; Saturated fat: 2g; Carbohydrates: 14g; Sugar: 10g; Sodium: 1692mg; Fiber: 2g; Protein: 12g; Cholesterol: 0mg.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2013/02/19/you-cant-beat-roasted-beets/