Roasted beet soup with horseradish cream from River Cottage Veg: 200 Inspired Vegetable Recipes (page 144) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • mfranklin125 on April 11, 2017

    This was good and not too involved and I didn't even have to cut the beets just threw in the vitamix

  • Rutabaga on January 10, 2017

    Working with what I had, I used about 2/3 beets and 1/3 carrots for this recipe. Although my beets weren't particularly large, I still cut them in half, and roasted the veg with some springs of rosemary for a full hour. The flavor was probably little less beet-centric as a result, but it still was a dazzling fuchsia color. For the topping, I mixed dried dill and jarred horseradish with sour cream, seasoning it with salt and pepper - not bad! This soup is a great one to prepare in advance, and the adults liked it, but the kids were less than crazy about it.

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