- 6 Golden or Red Beets-about 3” diameter, tops removed, washed
- 1 Cup Onions-diced
- ½ Cup Carrots-diced
- ½ Cup Celery-diced
- ¼ Cup Olive Oil
- 1 Cup Apple-peeled, cored, and diced
- 3 Cups Chicken or Vegetable Broth-low sodium
- 1 Cup Apple Juice or Cider
- Salt and Pepper to taste
Preheat oven to 400º. Place the washed beets in a well sealed foil package, place on cookie sheet and roast in the oven for about an hour or until tender. Let cool, peel, and dice the beets in ½” chunks.
While the beets are roasting, place the onions, carrots, celery, and apple in a bowl, drizzle with the olive oil and toss to coat. Lay out in a single layer on a cookie sheet, and roast in the oven for about 30 minutes until softened, and slightly golden brown.
In a soup pot, combine the diced roasted beets with the roasted onions, carrots, celery, and apple mixture. (Reserve a small handful of the beet and roasted vegetables to garnish later if desired) Add the chicken broth and apple juice. If the liquid is not enough to cover the vegetables, add more. Bring to a boil, cover and simmer for about 15 minutes until everything is very tender.
Puree the soup to your desired consistency by using a blender or hand immersion blender. If soup is too thick for your liking, thin with some more broth and or apple juice. If soup is too thin, puree more to help thicken and or put back on stove and simmer down until thickened more. Season soup to taste with salt and black pepper. Serve garnished with some of the reserved roasted beets and vegetables, thinly sliced apples, and top with a dollop of the dilled mascarpone cheese.