3 medium golden beets, peeled, roots and leaves trimmed, medium dice
2 medium gala or other apple peeled and cored and medium diced
2 Tbsp olive oil,
Salt to taste
2 tbsp butter or more olive oil
1 medium yellow onion or 4 small shallots peeled and diced small
3 stalks celery, diced small
1 carrot, peeled and diced small
4 cups chicken or vegetable broth
½ tsp smoked paprika
3 cloves garlic minced
½ cup heavy cream or coconut cream plus more to swirl in before serving
Savory Hazelnut granola
Wet ingredients
4 tbsp olive oil or butter
½ tsp of grainy mustard
½ tbsp honey (or maple syrup)
zest from 1 orange
1-2 tbsp finely chopped fresh thyme leaves
1-2 tbsp finely chopped fresh rosemary
Salt and pepper to taste
Dry ingredients
2 cups / 100 g rolled oats
½ cup chopped hazelnuts
Pumpkin seeds
Sesame seeds
½ tsp paprika
½ tsp chili powder
In a non-stick or cast iron skillet, melt butter into syrup over medium.
Add next 3 ingredients and ½ tsp. salt.
Cook, stirring, 2 minutes. Add oats and cook, stirring, until golden, 5 minutes.
Transfer to baking sheet to cool.
Directions
Preheat oven to 425°F, and line a baking sheet with parchment paper.
Toss beets and apples in 2 tablespoon olive oil and a pinch of salt, and spread evenly onto prepared baking sheet.
Roast for 30 to 35 minutes or until soft and tender, flipping halfway.
As beets are finishing roasting, heat butter or olive oil in a saucepan over medium/low heat.
Add onion and garlic then sauté for a couple of minutes.
Add celery, carrot and a pinch of salt; stir, and sauté until tender 7-10 minutes.
Once veggies are done remove from oven and carefully add them to the pot.
Add the broth and smoked paprika, and allow to simmer for another 7-10 minutes until everything is completely tender.
Remove from heat.
Using an immersion blender, blend soup. (If using a stationary blender, you might need to do so in small batches.)
Return soup to pot if using stationary blender and stir in the cream if using - heat through and remove from heat and serve with a swirl of cream and some savory granola (recipe above) or toasted seeds.
