A few years ago, my husband and I ate at Jaleo in DC and had a wonderful and memorable bowl of beet gazpacho. Does anyone have that recipe, or any beet gazpacho recipe? How would you attempt to recreate?
Naturally sweet, deeply earthy, and a beautiful shade of red, beets are pretty perfect. Simply roasting them concentrates their sugars and turns them tender, ready to toss in any sort of salad or to serve alongside other foods, and prepping them couldn't be easier.