This beautiful soup is the perfect first course for a special dinner. It looks spectacular, but is very easy to make. Like most soups, it holds up well for a day or two in the fridge, so feel free to prepare it in advance.
|1 1/2||pounds||roasted golden beets, peeled and quartered|
|2||medium||roasted Idaho potatoes, skinned and chopped*|
|2||large||roasted red beets, peeled and diced into ¼-inch cubes, for decoration|
|~||chives, for decoration|
|.*Roast the potatoes in a 400-degree oven along side the beets and remove them when tender—Approximately one hour.|