Heirloom Golden Beet Soup
Seasonal cooking from our Eco-Ista® Terri Nacke
 Ingredients:
1 bunch Organic golden Beets (6 small) remove greens save for later, clean
and rinse
1 Tablespoon good quality Organic Olive Oil
1 pinch Fleur de Sel
Fresh ground pepper
3 organic Carrots thinly sliced
1/2 bunch celery with leaves thinly sliced
1 yellow onion thinly sliced
2 teaspoons - 1 tablespoon Olive Oil
32 ounces organic Chicken Stock or Vegetable stock
Sea salt to taste
Pepper to taste
1 cup lowfat butter milk
1 cup shredded Ricotta Salata
1 Tablespoon good quality Olive oil
1 Tablespoon mixed chopped favorite herbs of choice
Sea salt and pepper to taste
Directions:
Mix the cheese, olive oil, herbs salt and pepper. Scoop into 1 inch balls. Bake at 350 for 10 minutes. Use as a garnish for the Golden Beet soup.
Pre heat the oven to 450. Place the beets in a shallow one layer glass or stainless baking dish, place in oven and bake for 45 - 60 minutes or until tender. Remove and cool. Place a medium stock pot over medium high heat, add the olive oil, carrots, celery and onion, coat with the olive oil add sea salt and pepper, sweat until limp 5 or so minutes, turn down to medium. Add the beets and stock of your choice. Turn the heat up to medium high and bring to a boil. Bring heat back to a simmer and stir for about 10 minutes. Remove from heat, puree'. Add the buttermilk and mix. Garnish with the baked Herb encrusted Ricotta Salata.
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