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Category: Soups and salads
Serving: 6-8 servings
Preparation: 2 hours

Earthy beetroots, slow cooked with garlic confit, rosemary oil, finished with white balsamic reduction. The earthy sweet taste of beets, with the mellow and meaty garlic confit and woodsy aroma of rosemary and tangy balsamic,these flavors are a marriage in heaven. All you need is a rustic bread to dip and wipe the goodness. Bon Appetit!


garlic confit

garlic cloves- 20 nos
olive oil- 250ml
rosemary- 2 sprigs

beetroot- 1kg
sugar- 1 tbsp
white wine vinegar- 1 tbsp
salt- to taste
white onion- 100g
bay leaf-2 each
vegetable stock- 2 liters

white balsamic- 150ml


Garlic Confit
1. Peel garlic and place them in a pot along with olive oil and rosemary sprigs and cook over a slow indirect heat for 40- 50 minutes, until the garlic pods are soft. Allow them to cool.

2. Place the beet root, vegetable stock, sugar, salt and vinegar in a pot and boil on a slow simmer till the beet root is boiled. (Pass a small knife through to check whether they are cooked) 45-50 minutes.
3. Strain and reserve the stock. peel the beetroot and cut them into chunks. Cool for 15 minutes.
4. Cut the white onion into 1/2 inch cubes.
5. Place the beetroot chunks in a blender, add enough stock and blend, to a fine puree.
6. Heat a pan with garlic flavored olive oil from the confit, sweat the white onions and bay leaves, add white balsamic and reduce.
7. Pour the beetroot puree and the stock and bring to a gentle simmer.Taste and season with sea salt if required.
8. Pour the soup into bowls, add a few cloves of garlic confit, drizzle olive oil and serve along with a sprig of rosemary.

Serving Ideas

rustic sour dough bread and a glass of Shiraz.

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