Spring is here and I’ve got little baby beet seedlings in the greenhouse but I can’t wait 65 days for them to make beets.

So until then I’m getting organic beets at the store. They are a vegetable, in my opinion, that spans all seasons. We ate this roasted beet soup hot and cold and both were delicious. So if you’re still freezing your tush off- heat it up. If you are in CA and it’s gone straight from winter to summer- keep it cool.

PRINT RECIPE: {ROASTED BEET SOUP}

• 1½ lbs roasted, trimmed beets (about 4-6 medium-lg beets)
• 2 ½ qts chicken stock- or veggie if you prefer
• 3 T olive oil
• 5-6 cloves garlic
• 1 T honey
• 1 tsp apple cider vinegar
• 1 tsp salt
• 1/8 tsp white pepper
• 2-3 T sour cream or crème fraîche

It is super simple. The beets are roasted with skin on. I…