Anti Inflammatory Roasted Red Beet & Carrot Soup Shooters
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Learn more →Ingredients
8 servings
For the soup
- 3 medium red beets (about 1 lb total), peeled and cut into 1-inch cubes
- 3 medium carrots (about 10 oz total), peeled and cut into 1-inch pieces
- 1 medium yellow onion, cut into 8 wedges
- 3 tbsp olive oil, divided
- ½ tsp fine sea salt, plus more to taste
- 2 cups chicken broth or vegetable broth
- 1 tbsp apple cider vinegar
- 1 tsp fresh thyme leaves
For serving
- 2 tbsp fresh ricotta, for garnish (optional)
Can be omittedfresh ricotta
- 1 tbsp fresh chives, finely snipped, for garnish (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the beet cubes and carrot pieces on a rimmed baking sheet, drizzle with 2 tbsp of the olive oil, and sprinkle with 1/4 tsp of the salt. Toss to coat, then spread in a single layer.
- 2
Nestle the onion wedges among the beets and carrots. Roast for 35–40 minutes, turning once halfway through, until the beets are tender when pierced with a knife and the edges of the carrots and onion are golden.
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