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Golden Beet Gazpacho
Ingredients
- 3 extra-large golden beets
- 1 cup EVOO
- 1/2 yellow onion, cut into 2 pieces
- 2 bay leaves
- 4 cloves garlic
- Stems from 1 bunch parsley
- 1/2 bunch fresh thyme
- 1 Tbs black peppercorns
- 2 navel oranges
- Flaky salt
- Finely sliced cilantro and edible flowers for garnish
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Directions
- Heat oven to 350*
- Coat beets lightly with oil, put into baking dish with onion, bay leaves, garlic, parsley, thyme, peppercorns, 1 tsp salt, 1/2 cup water. Cover tightly and bake until the beets are tender, 45 minutes or more. Peel beets while warm. Strain juices in baking dish and reserve.
- Cut a slice off both ends of each orange. Remove all the peel and white pith by slicing from top to bottom all the way around the orange. Quarter each peeled orange.
- Put the beets, oranges and stained juices into a blender and blend well. With blender running, add the oil and 1 cup water through the opening on the lid and blend until smooth. Strain through a fine toothed sieve and season with salt.
- Divide among 6 bowls. Top each with a pinch of flaky salt and a drizzle of olive oil. Garnish with cilantro and flowers.
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