make a beet-red soup!
Different flavor layers make this a favorite of anyone-- even those who don't like beet!
You Will Need
Heat the olive oil over medium heat in a quart pot. Add the diced onion and cook slowly until softened and lightly caramelized.
Add the diced beetroot, red pepper and tomato and cook over low to medium heat for about 10 minutes. Stir regularly and lower heat if browning.
Add spices and water and simmer for another 15 minutes.
Season to taste, add lemon juice and (using a hand-held blender), puree until smooth. Taste again, adjust if needed. Serve hot or at room temperature. Add a dollop of cream and/or fresh chopped herbs.