sopa de remolachas (chilled beet soup)
12 whole organic red or gold beets (no tops)
1 t sea salt
1 small organic onion, peeled chopped coarse
1# organic carrots, rinsed, chopped coarse (no tops)
1 T creme fraiche or strained yogurt
1 pinch nutmeg
1 pinch fresh lavender
1 pinch smoked pimenton powder (paprika as substitute)
1t black pepper
1 sprig of fresh dill
rinse and cover beets with other ingredients in a roasting pan, cover with 1/4" cold water, cover.
roast at 400 degrees until soft like a baked potato, but not mushy. drain, reserve liquid. allow to cool and rub off beet skins, roughly chop, place all ingredients in a food mill, or if not available, a food processor and process till smooth. add liquid slowly to mix while porcessing or stirring till smooth, chill uncovered, then serve w/ dollop of creme fraiche, a dill sprig. salt and pepper to taste. serve chilled