Serves: 3 to 4
6 medium beets, peeled and cubed
1 medium carrot, peeled and chopped
3 red onions, roughly chopped
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika or chili powder
2 cups low-sodium chicken or vegetable stock
Juice of 1/2 small lemon
1 tablespoon finely chopped fresh tarragon
1/3 cup crumbled feta cheese
1. Preheat oven to 420 degrees. Toss beets, carrot, onions, 1 tablespoon olive oil, salt, and pepper in a mixing bowl and transfer to a greased baking sheet. Roast for 30 minutes.
2. Heat remaining oil over medium heat in a large pot or saucepan. Add roasted vegetables, onion powder, garlic powder, and chili powder. Stir for 1 to 2 minutes. Add stock, bring to a simmer, cover, and cook for 15 minutes.
3. Let mixture cool slightly and add lemon juice. Using an immersion blender, blend until no chunks remain. (Or blend in two batches in a blender for about 2 to 3 minutes.) Season with additional salt and pepper, if desired.
4. Serve over freshly cooked pasta and top with tarragon and feta cheese.