Ingredients

2 T plus 1 t. sherry vinegar (divided

1 T plus 1/2 t. salt, divided

1 T. sugar

1 lb. small red beets, trimmed

1/4 c. olive oil

1/2 c. chopped shallots

1/8 t. ground ginger

2 c. vegetable broth

1/2 c. creme fraiche

1 T. prepared horseradish, drained

1 t. lemon juice

2 apples

1 T. grapeseed oil (or olive)

salt and pepper to taste

parsley sprigs for garnish

Preparation

  1. In med. saucepan, combine 6 c. water, 1 T. vinegar, 1 T salt, and sugar. Reserve 2 T. of liquid
  2. Add beets to saucepan, bring to boil. Reduce heat and simmer for 45 min or until beets are tender. Let cool to room temp, then peel and dice.
  3. In saucepan, heat olive oil over med-low heat. Add shallots, remaining 1/2 t. salt and ginger. Sweat until softened, about 8-10 min.
  4. Add beets, broth, 2 c. water and 1 TG vinegar to saucepan. Bring to boil; reduce heat and simmer for 10 min.
  5. Meanwhile in small bowl, combine creme fraiche, horseradish, remaining vinegar, and lemon juice. Saeson with salt and pepper. Refrigerate until ready to use.
  6. With melon baller, scoop out about 12 apple balls (or chop, leaving peel intact. Toss apple balls with reserved liquid. Set aside.
  7. Working in batches, puree soup and grapeseed oil in a blender until smooth. Season with Salt and pepper and ladle into bowls. Garnish with apple, creme fraiche mixture, and parsley. Drizzle with grapeseed oil