Peel and trim the golden beets, cutting them into 1-inch cubes. Don’t ya just love the color on these guys? I dunno, I sometimes feel that golden beets overlooked. You know, red beets are showstoppers with their brilliant violet color. Everyone is “red beet this” and “red beet that.” They are the Marsha Brady of the beetroot family.
Peel and core the apple, also cutting it into 1-inch cubes. You can almost use any kind of apple. I just suggest using one that is mild and sweet.
FACT: Did you know that apples are part of the rose family, and that there are over 2,500 different varieties grown in the U.S.? And if you ever wondered why apples float… it’s because they are 25% air.
Add the beets, apples, onions, and garlic to a baking dish. Cover with foil and bake in a preheated oven at 400 degrees until beets are tender, about an hour.
Remove from oven and puree beets, apples, onions and garlic until smooth, adding broth as needed.
Transfer puree to a medium sauce pan, add remaining broth, salt and some white pepper. Warm over a medium-low heat, adding water for desired consistency.
Serve soup with a spoonful of Greek yogurt, cooked quinoa, and chopped cilantro. I was sorta over quinoa for a while. Okay, okay… I just ate too much of it. But I am coming back around to rainbow quinoa, because of the colors.