3 large beets, scrubbed, ends removed
extra virgin olive oil
4 cloves garlic, diced
1 1/2 ” piece ginger, minced (about 2 tbsp)
2 sweet, crisp apples (such as Fuji), peeled, cored and diced
juice and zest of 1 lemon
1 handful flat-leaf parsley
salt and pepper to taste
Preheat oven to 200 degrees C.
Place beets on a baking sheet and drizzle generously with olive oil. Rub to cover beets fully with oil. Roast in oven for 30-40 minutes, or until tender.
Under cold running water, gently remove the beets’ skins. Chop the skinless, roasted beets into 1″ pieces and set aside.
Heat 1 tbsp olive oil in a large pot over medium-high heat. add onion, garlic, ginger and apples. Cook until very fragrant, stirring occasionally, about 2 minutes.
Add chopped beets and 4 cups water. Cover and allow to cook for 18-20 minutes, or until apples and beets are very soft.
Add lemon juice and zest and parsley.
Puree using a blender, food processor or immersion blender. Season with salt and pepper to taste.