Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Episode: Oktoberfest
Total:
3 hr 30 min
Active:
1 hr
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Preheat oven to 400 degrees F.

Trim beets, leaving 1-inch of stems attached, and scrub well. Wrap beets tightly in foil and roast in middle of oven until tender, about 1 1/2 hours. Unwrap beets carefully and let stand until cool enough to handle. Peel beets. Cut half of 1 beet into 1 inch long match sticks for garnish and chop remaining beets.

In a large heavy saucepan heat oil over moderate heat until hot but not smoking and cook onions with fennel seeds, stirring, until softened, about 15 minutes. Add sliced fennel and water and cook, covered, stirring occasionally, until fennel is very soft, 15 to 20 minutes. Stir in chopped beets and broth and simmer, uncovered, 15 minutes. In a blender puree soup in batches, transferring it as pureed to another saucepan. Soup may be prepared up to this point 2 days ahead and chilled, covered. Reheat soup until hot, thinning with water if necessary. Stir in orange juice, liqueur if using, and salt and pepper to taste.

Garnish soup with beet match sticks and fennel leaves and serve with bread sticks

IDEAS YOU'LL LOVE

Bean with Bacon Soup

Recipe courtesy of Ree Drummond

Roasted Fennel with Parmesan

Recipe courtesy of Giada De Laurentiis

Roast Loin of Pork with Fennel

Recipe courtesy of Ina Garten

Beet Salad with Goat Cheese

Recipe courtesy of Guy Fieri

Roasted Beets with Herbs

Recipe courtesy of Valerie Bertinelli

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Sauteed Beet Greens

Recipe courtesy of Food Network Kitchen

Winter Squash Soup

Recipe courtesy of Ina Garten

Roasted Fennel with Parmesan

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking