Ingredients
1 lb fresh beets without tops
2 tbsp olive oil
1 cup chopped leeks
3/4 cup diced baking potato
1 tsp fresh thyme leaves
3 cups chicken broth
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Professional-grade blender — silky purees, hot soups, nut butters
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Versatile 8-qt stock pot — everyday soups, pasta, blanching
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Professional-grade blender — silky purees, hot soups, nut butters
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Versatile 8-qt stock pot — everyday soups, pasta, blanching
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Preheat oven to 400°F. Coat beets in 1 tbsp oil then place in a baking dish. Cover tightly with foil and bake for 1 hour, or until tender. Let cool then peel and dice beets. In a medium saucepan over medium heat, cook leeks in remaining oil for 2 mins, or until tender. Add potato, thyme and chicken broth. Simmer for 15 mins. Puree until smooth. Season.