5 medium beets, washed and trimmed
1 large carrot, thickly sliced
2 medium onions, roughly sliced
3 stalks celery, roughly chopped
5 cloves garlic, unpeeled
A large handful each of fresh rosemary, thyme and sage
water as required
4 cups vegetable or chicken stock
Seasoning to taste

In a baking tray, place all of the herbs and vegetables except beets. Spread evenly over the bottom and season lightly. Add sufficient water to cover bottom of pan. Nestle beets onto this base, keeping them separated.

Place into preheated oven at 180°C or 350°F for approximately one hour or until a skewer inserted into the beets goes through with no resistance. During cooking, check frequently that there is sufficient water in bottom of pan.

Remove beets and garlic cloves to cool a little and retain vegetables and juice that will be in bottom of pan. Pick out any stalks from the herbs and discard. Peel beets, chop roughly and place in food processor.

Squeeze contents of roasted garlic into processor and discard skins. Pour in juice from bottom of pan. Add remaining vegetables and herbs. Blend until smooth.

Heat two cups of the stock in a saucepan until warm then add beet puree. Slowly bring to a simmer and add either stock or water until you have the desired consistency.

Taste often to ensure you have your desired taste. Adjust seasoning if required. Serve hot or cold with a dollop of sour cream and chives.

Submitted by: chefdave