Roasted Beet & Ginger Gazpacho Recipe by Happy Bake Day
Prep: 15 mins
Bake: 45 mins
Total: 3 hours
Yields: 6-8 servings
Ingredients
- 1 large piece of ginger from Local Fare Jax
- 3 medium beets (about 3 cups) from Local Fare Jax
- ½ medium yellow onion
- 2 whole garlic cloves, peeled
- 1 cup cucumber + additional for garnish, diced
- 2 cups vegetable stock
- Salt and pepper, to taste
Instructions
- Preheat oven to 400℉. Line a baking tray with aluminum foil. Place the ginger on the prepared tray and drizzle with olive oil.
- Remove the tops from the beets and drizzle with olive oil then season lightly with salt and pepper. Wrap each beet individually in foil then add to tray.
- Drizzle onion and garlic cloves with oil and sprinkle with salt and pepper. Wrap together in foil and add to tray.
Roast the vegetables in the oven for 45-60 minutes, or until the beets are tender. - Carefully remove the skin from the beets and cut into large chunks. Put the beets into a blender. Add the onion and garlic to the blender.
- Peel the ginger and cut into small chunks. Add 1 teaspoon of ginger to the blender. Add the cucumber, and 1½ cups vegetable stock to the blender.
- Blend the gazpacho until very smooth. Taste then add salt, pepper, as desired. Add additional ginger, if needed. Add another ½ cup vegetable stock if the gazpacho is too thick.
- Chill in the refrigerator for at least 2 hours and serve chilled. Garnish with additional diced cucumber.