Ingredients
- 1 yellow onion
- 1 clove of garlic
- 1 pear
- 3 potatoes
- 4 cooked beets
- 1 liter of broth approximately
- 4 tablespoon(s) of yogurt
For the roasted beets
- 2 raw beets
- 2 tablespoon(s) of honey
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hazelnut (or olive) oil
-
a few sprigs of thyme
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a few sprigs of rosemary
Preparation
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Peel and chop the garlic. Peel the onion, pear and potatoes. Cut them into small cubes. Preheat the oven to 200°/th. 6-7.
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Peel the raw beets and cut them into eighths. Arrange the pieces on a baking tray, sprinkle them with honey and 2 tbsp. tablespoon of hazelnut oil. Season with salt and pepper, sprinkle with chopped thyme and rosemary. Bake for 30 minutes.
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Meanwhile, in a saucepan, brown the onion and garlic in a little oil, then add the potatoes, cooked beets and pear. Continue cooking for 5 minutes. Cover with broth and cook for another 30 minutes. Salt and pepper with a grinder. Once the vegetables and pear are very tender, put them in a hand blender.
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Arrange in bowls or deep plates with the roasted beetroot and add 1 tbsp. tablespoon of yogurt.