CHILLED MCEVOY BEET SOUP 2 lbs beets, with greens 2 carrots, 2 stalks celery 1 sprig rosemary 1 onion, chopped vegetable stock 2-3 Tbsp. McEvoy extra virgin olive oil salt and pepper, to taste Preheat oven to 425 degrees. Remove greens and stems from beets, then set aside. Wash and dry beets, then chop into quarters. Peel carrots and onion, then chop to roughly the same size as beets. Slice celery, and then add all vegetables to a large mixing bowl. Remove leaves from rosemary sprig, roughly chop and add to vegetables with a tablespoon of McEvoy olive oil. Toss until all vegetables are lightly coated with oil. Spread veggies into a large roasting pan and roast for 30-40 minutes, tossing several times, until beets and carrots are very tender when pierced with a fork. Meanwhile, if you have a juicer, juice the deep purple stems and leaves of the beets. Store this fresh juice in the fridge until vegetables are finished cooking. Once veggies are soft and cooled, process them in a blender, in batches, using the beet juice. You can supplement or substitute vegetable stock, as necessary, until you reach your desired consistency. After all the vegetables are pureed, add salt and pepper, to taste. Chill soup in refrigerator for at least an hour. Drizzle with McEvoy extra virgin olive oil and fresh herbs before serving. Enjoy.I must admit, for a beet-hater, this easy soup was pretty appealing, but I've still got some work to do. I'd love more recipes or beet ideas, if any of you have some to share! Organic beets are available in our FB shop, but give us a call at 415-291-7224 to make sure we haven't sold out this week.