3# Beets
1c Orange Juice
¼c Lemon Juice
¼c Honey
¼c Apple Cider Vinegar
1c Water
½c Olive Oil
1t Cayenne
t.t. Salt & Pepper
Trim and wash the beets leaving the skins on. Toss in vegetable oil and salt then roast in covered baking dish for 2 ½ hours at 350 degrees until tender. Once cooked and while still hot place in dish and cover tightly with plastic wrap and then chill in refrigerator. Once cool remove the peels. Puree the beets in a food processor with all of the other ingredients except for the olive oil until smooth. Then slowly drizzle in the oil for added flavor and sheen. Adjust flavors as needed.
This puree can be served as a soup either chilled or warm and is best served with crème fraiche, orange zest and ground toasted pistachios. It can also be used as a sauce for fish or poultry dishes.
