Serves 6; Recipe By Courtney McDonald
-1 pound beets, any color, washed, stem and root ends removed
-1/2 cup extra-virgin olive oil
-1 Tbsp. Kosher salt
-1 large yellow onion, thinly sliced
-2 small carrots, peeled and roughly chopped
-2 cups vegetable stock
-2 tsp. sugar
-1/2 cup buttermilk
-salt and pepper, to taste
-1 Tbsp. chopped fresh dill
Preheat oven to 400 degrees. In a medium bowl, toss the washed beets with ¼ cup olive oil and 1 Tbsp. salt. Spread on a baking sheet and add 2 Tbsp. water. Cover the baking sheet very tightly with foil and roast in the oven until tender – about 45 minutes to 1 hour, depending on the size of the beets. The water will steam the beets while roasting. When beets are tender, remove from the oven to cool slightly.
While beets are cooling, heat a small soup pot over medium heat. Add the remaining olive oil, onion and carrot. Sweat, stirring frequently, until onions are soft and translucent.
When the beets are cool enough to handle, use a paring knife to scrape the skins off. Cut into quarters and add to the soup pot. Add the vegetable stock and enough water to cover the vegetables, and bring to a boil. Reduce heat to low and simmer 10 minutes to marry flavors. Remove the pot from the heat. Using a blender, puree the soup to a fine consistency. Finish with the sugar and buttermilk, and season to taste with salt and pepper. Place soup over an ice bath to speed chilling and thin the consistency with cold
water, if necessary. Once soup is chilled, add the chopped dill and serve.