Sweet Pepper-Beet Soup
Heat oil in a medium saucepan over medium heat. Add shallots, and cook, stirring occasionally, until shallots are translucent and tender, about 4 minutes. Add bell peppers and beets, and stir. Add water and chicken stock, and bring to a boil. Cover partially, and reduce heat. Simmer until beets are tender when pierced with a knife, about 1 hour.
Remove the saucepan from heat, and let cool slightly. Stir in lemon juice, and season with salt and pepper. Working in batches, puree mixture in a blender until smooth. Transfer to a large bowl, and refrigerate until chilled.
Sprinkle with goat cheese. Season with pepper, and serve with lemon wedges.
1 baseball-sized red beet,
1 can (15½-ounce) chickpeas, rinsed, drained
⅓ cup tahini, well mixed
¼ cup lemon juice
¼ cup ricotta
1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board
1 teaspoon (or more) salt
1 teaspoon (or more) black pepper
¼ teaspoon ground coriander
Poppy seeds, and olive oil (for serving)
Preheat oven to 425°. Wrap beet tightly in foil and place on a foil-lined rimmed baking sheet. Roast until the tines of a fork slide easily into the center of beet, 60–70 minutes. Let sit until cool enough to handle.
Meanwhile, process chickpeas, tahini, lemon juice, ricotta, garlic, salt, pepper, and coriander in a food processor until smooth.
Using a paper towel, rub beet to remove skin (it should slip off easily).
Blend about 2 minutes. Taste and season with salt, if needed.
Transfer hummus to a shallow bowl. Top with poppy seeds and drizzle with oil.
Hummus can be made 4 days ahead in an airtight container and chill.
½ cup pistachios
1 teaspoon plus ½ cup olive oil
1 tablespoon curry powder
2 garlic cloves, finely grated
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
4 small beets (any color), peeled, thinly sliced on a mandolin
4 medium carrots, shaved lengthwise into ribbons with a vegetable peeler
Lemon juice (for serving)
Preheat oven to 350°. Toss pistachios and 1 tsp. oil on a rimmed baking sheet; season with salt. Roast, tossing once, until pistachios are golden brown, 5–7 minutes. Let cool, then coarsely chop. Meanwhile, bring curry powder and remaining ½ cup oil to a simmer in a small saucepan over medium heat, swirling occasionally. Let cool.
Blend garlic, vinegar, and mustard in a blender, then, with motor running, stream in curry oil. Blend until dressing is very smooth and thick; season with salt.
Toss beets and half of dressing in a medium bowl; season with salt. Let sit until beets soften slightly, 8–10 minutes. Add carrots and remaining dressing and toss to combine; season with salt and lemon juice. Serve topped with pistachios.