Beet Root Soup & Simple Tartine

I love beet, I feel there is something missing if I don't have any beet in my refrigerator. Pickle beet, fresh beet, or roasted beet. I can eat them all, seasoned or unseasoned. In winter I can be satisfied just by having a bowl of beet soup with a slice of homemade bread. in summer, I can eat the soup cold with plain yogurt. Yesterday, after having a nice hiked with my husband and my son, I made this soup, it was delicious! My son thought it was yikes! oh well... husband preferred the beet just like that, not puree, or made into soup.



To make the soup is very easy, just roast the beets with onion (cut in half), add olive oil, and balsamic vinegar, sprinkle with salt and pepper. Add a little bit of water, cover them with aluminum foil, roast at a 375⁰F oven for an hour, or until the beet is tender. Cool, then process the whole thing including onion in a blender, add water to get the consistency of a soup. Heat before serving. Simple and delicious. And oh, don't forget to serve the soup with creme fraiche.



On typical lazy Sunday, what else could be more easier then having a slice of bread, top with what ever you have in you refrigerator. I made a simple tartine with left over chicken breast, tomatoes, fennel bulb (I have to have this in my sandwich), roasted beet, roasted caramelized onion, and top with our favorite "fromager d'Affinois", of course you can put any cheese you fancy. Light (well, unless you put tons of this cheese), and delicious. Honestly, lunch couldn't be better then this!

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