Beets, Pickled

2/3 cup vinegar
2 tablespoons sugar or honey
1/2 cup water
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon cloves, ground
2 cups beets, sliced or diced

1. In medium saucepan, bring first 6 ingredients to boiling, stirring occasionally.
2. Add cooked beets with skin removed.
3. Return to boiling, reduce heat.
4. Cover, simmer 5 minutes.
5. Cool.
6. Chill in liquid at least 8 hours before serving.
7. Cover and store in liquid in the refrigerator for up to 1 month.

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Roast Vegetable Soup – Delicious!

Kid Tested: I can get my kids to eat all their vegetables (even the ones they don’t like) with this recipe. They are all delicious!

I mix several vegetables when making a batch, such as:

– 5 carrots, 1 parsnip, 1 onion, 1 celery stalk;
– 4 potatoes, 2 turnip, 1 onion 1 celery stalk, 1 parsnip;
– 1 broccoli head, 1 red pepper, 1 onion, 1 celery stalk, 1 parsnip.

– Roast any root vegetable – potato; turnip; sweet potato; carrot; beet; parsnip or celery root for 60 minutes at 350F.
– Roast broccoli; cauliflower; or red pepper for 30 minutes at 350F.

Toss vegetable(s) and onion with olive oil, and place in a roasting pan. Roast root vegetables for 60 minutes, and other vegetables for 30 minutes, at 350F, until well caramelized. Puree with an immersion blender, or in small batches in a blender. Pour some broth in to the roasting pan to remove all the baked on bits and add the extra flavour to your soup.

Use this recipe, technique, and spices for main vegetable from this recipe: Cream of Vegetable Soup

Reheat just prior to serving.

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