Red Recipe

Prepare vegetables

Peel and quarter the beets, chop the onion and carrot, and smash the garlic cloves. Keep similar-size beet pieces so they cook evenly.

Sauté aromatics

In a large heavy-bottomed pot, heat 1 tablespoon of the olive oil over medium heat. Add the chopped onion and carrot and sauté for 6–8 minutes until softened and translucent. Add the smashed garlic and sauté 1 more minute until fragrant.

Add beets to pot and stir to coat with the softened aromatics, cook 3–4 minutes to start developing flavor.

Deglaze and simmer: Pour in the dry red wine (if using) and simmer 2–3 minutes to reduce slightly and burn off alcohol. Add the vegetable stock (or water), red wine vinegar, and the bay leaf. Increase heat to bring the pot to a gentle boil.

Simmer until tender: Reduce heat to a simmer, cover partially, and cook for 30–40 minutes or until the beets are tender when pierced with a fork.

Remove from heat and discard the bay leaf. Stir in the fresh thyme leaves, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Taste and adjust seasoning gradually with remaining salt and pepper to reach about 1.5 tsp salt and 1 tsp pepper total.

Cool slightly: Allow the soup to cool 10 minutes so it blends smoothly and safely.

Blend to finish

Using an immersion blender directly in the pot or working in batches in a countertop blender, blend the soup until completely smooth and velvety. If using a blender, return the soup to the pot after blending.

Adjust texture and acidity: If the soup is too thick, stir in up to 1/2 cup additional stock or water. Add the remaining 1 tablespoon olive oil and the red wine vinegar if more brightness is needed, tasting as you go.

Serve: Ladle the hot soup into bowls. Swirl a tablespoon or two of crème fraîche or Greek yogurt into each bowl. Sprinkle with chopped fresh dill, lemon zest, and toasted walnut pieces if using. Finish with a small grind of black pepper and a tiny pinch of flaky sea salt to taste.