Food Network: Roasted Beet Borscht

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Roasted Beet Borscht
Recipe courtesy Tyler Florence

Ingredients
1 pound beets
Kosher salt and freshly ground black pepper
6 sprigs fresh thyme
6 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
6 cups chicken stock, heated
2 tablespoons red wine vinegar
1 tablespoon honey
1 Granny Smith apple, peeled

2 tablespoons chopped fresh dill
Sour cream, for garnish

Instructions
Heat oven to 400 degrees F.

Scrub the beets and put them on a large piece of aluminum foil; season with salt
and pepper, add 3 thyme sprigs, and drizzle with 3 tablespoons olive oil. Bake
until the beets are tender, about 1 hour. Set aside. When the beets are cool
enough to handle but still warm, slip off their skins, and chop them into large

chunks.

In a large heavy bottomed pot over medium heat, add the remaining 3 tablespoons
olive oil. Put in the onion, carrots, garlic, and remaining 3 thyme sprigs and
cook until softened and just starting to color, about 10 minutes. Add the chicken
stock and simmer until the vegetables are tender, about 20 minutes. Remove the
thyme sprigs. Put the chopped beets into a blender and add the cooked vegetables
and most of the stock. Blend until smooth, add more stock if the puree is too
thick. Add the vinegar and honey; season with salt and pepper. Blend again to
incorporate flavors. Borscht can be served hot or cold.

To make the garnish, grate the apple on the large holes of a box grater and mix in
the dill. Serve in bowls, garnished with a big dollop of sour cream and topped
with the apple and dill mixture.