So it’s finally December and while it’s a hectic time for all as we try to tick through those last must-dos-in-2014, I take advantage of the smallest details around me and turn them Christmassy to rally the season’s atmosphere and remind myself that quality family time and celebrations are just around the corner! It sure gives me a much-needed kick to get through my to-do list.
My outfits, my pine-scented house, the kids story time book selections, my husband’s socks (weekend socks!) + the carols and comptines playing in a loop in the background in the house, they’re all rejoicing “the most wonderful time of the year”….of course my kitchen is no exception! When strolling the aisles of Whole Foods, I follow the theme. Today, I got inspired by the red velvet (no, not the cupcake) legging I had on and decided to pick some beetroots and make a soup colored with my season’s favorite shade: Oxblood. The result turned out really fabulous: taste, color and texture. Therefore, I decided to share it with you all. This dish could serve as a lovely first course for your Christmas dinner party. It’s very easy to prepare, pleasantly delicious, contains only goodness and could tastefully decorate your Christmas table.
Ingredients
- 5 medium beetroots
- 2 medium carrots
- 1 small potato
- 1 celery stick
- 1 small onion
- 1 garlic clove
- 2 tbsp canola (rapeseed) oil
- 1L water
- salt & pepper
- soft goat cheese
Method
- Chop vegetables into cubes or small pieces
- Place canola oil, onion and garlic in pot and let it sauté for few minutes
- Add the rest of the vegetables and let it sauté for few minutes
- Add water and let it boil for ½ hour or until veggies reach tenderness
- Season with pepper & salt
- Blend to reach a smooth texture
- Serve hot with soft goat cheese on top
SilhouettEtiquette 