Hands-On Time
15 Mins
Total Time
1 Hour
4 servings
Jennifer Causey

How to Make It

Step 1

Preheat oven to 425°F. Toss together beets, potato, 2 tablespoons oil, 1 teaspoon salt, and ½ teaspoon pepper on a rimmed baking
 sheet. Roast until beets and potato are
 tender, 35 to 40 minutes.

Step 2

Heat remaining 1 tablespoon oil in a large saucepan over medium-high. Add leek and remaining ¼ teaspoon each salt and
 pepper; cook, stirring, until tender, about
 4 minutes. Add broth, beets, potato, and thyme; bring to a simmer and cook, mashing occasionally with a potato masher, for 10 minutes. Stir in vinegar. Garnish with crème fraîche and pumpkin seeds. Serve with bread on the side, if desired.

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