Adapted from New Kosher Cuisine by Helen Nash
"With their magnificent color, delicious flavor, and vitamin richness, beets are one of my favorite vegetables. In the summer I serve this soup at room temperature; in the winter I like it hot."
1 1/4 pounds beets, plus 1 small beet for garnish
Heat the oil in a medium saucepan. Add the onion, garlic, and apple and sauté for 5 minutes. Add the beets and broth. Bring to a boil over high heat. Lower the heat and cook, covered, for about 30 minutes, until the beets are tender. Cool a little.
To serve, garnish with the grated beet.
Yield: 6 servings
I always wear thin plastic gloves when I work with beets, as this avoids staining my fingers with beet juice, which can be hard to remove.