Maple Roasted Beet Soup With Fresh Goat Cheese and Pistachios

This recipe for Maple Roasted Beet Soup With Fresh Goat Cheese and Pistachios by Tracey Medeiros offers a delicious combination of sweet and earthy. It has a creamy tang from the goat cheese and a sweet earthiness from the roasted beets, onions and garlic.
By / Photography By Brent Harrewyn | February 11, 2017

About this recipe

This soup by Tracey Medeiros offers a delicious combination of sweet and earthy. It has a creamy tang from the goat cheese and a sweet earthiness from the roasted beets, onions and garlic. The orange juice and zest add a brightness and punch of flavor while the crushed pistachios give the dish a nice crunchy texture. 

Instructions

Serves 6 to 8

Soup

3 pounds red beets, scrubbed
11⁄2 tablespoons pure maple syrup, plus extra as needed
11⁄2 tablespoons extra-virgin olive oil, divided
Salt and pepper to taste
1 medium onion, peeled, trimmed and quartered
6 medium garlic cloves, unpeeled
1 quart low-sodium chicken stock
2 cups orange juice, preferably fresh
11⁄2 teaspoons fresh thyme leaves
1 tablespoon pistachio oil, or to taste, plus more for drizzling

Garnishes

6–8 thin slices baguette, toasted
1 (4-ounce) log fresh goat cheese, crumbled
2 teaspoons finely grated orange zest, or to taste
1 ounce (1⁄4 cup) salted shelled roasted pistachios, crushed

To make the roasted beets: Preheat the oven to 400°. Remove the beet greens, reserving them for another purpose. Transfer the beets to a large bowl and toss with the maple syrup and 1 tablespoon olive oil. Season with salt and pepper. Wrap the beets loosely in foil; then transfer to a baking sheet. Roast until fork tender, about 60 minutes, depending on the beet size. When beets are cool enough to handle, wrap 1 beet at a time in a paper towel and rub the skin away, discarding the skins. Repeat the process with the remaining beets; then coarsely chop.

To make the roasted onion and garlic: Place the onion and garlic cloves in a medium bowl and toss with the remaining 1⁄2 tablespoon olive oil. Season with salt and pepper. Add
the onion and garlic cloves to the baking sheet with the beets for the last 30 minutes of cooking time. When the garlic is cool enough to handle, peel off the skins and discard. Coarsely chop the onion.

Working in batches, puree the beets, onion and garlic with the remainder of the soup ingredients in a blender or food processor until smooth. Place the soup in a medium stockpot and cook until heated through. Adjust seasonings with maple syrup, if desired, and salt and pepper to taste.

Ladle the soup into bowls. Carefully, place 1 baguette slice on top of soup. Garnish with goat cheese, to taste, 1⁄4 teaspoon orange zest, or to taste, and crushed pistachios, to taste. Drizzle with pistachio oil and serve. 

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