Roasted Beet & Garlic Ouzo Apple Soup

I love this time of year on the farm, so much harvest and all the warm spices of comfort foods such as soups and stews. Today’s lunch features a Fall Harvest of Beets & Apples. With the chilly rainy days, this bowl of comfort incorporates a few of my favourite flavours to give it a Greek twist.


5 medium beets, peeled & quartered

1 head garlic, top trimmed to expose garlic

2 tbsp. canola oil

Salt & fresh ground pepper

1 shallot, minced

1 ½ oz Ouzo

2 apples, chopped

5 cup vegetable broth, heated

½ cup plain Greek yogurt

½ cup goat feta, crumbled

1 cup beet greens, thinly sliced



Preheat oven to 400F.

In a large deep cast iron skillet or oven safe skillet, toss beets with oil and season with salt & pepper. Place head of garlic in skillet and drizzle with oil.

Roast beets and garlic for 30- 40 mins until beets and garlic have softened.

Remove skillet carefully as it will be very hot and place on top of stove. Remove garlic and set aside. While skillet is very hot, add shallots and stir for 1 minute. Add Ouzo to deglaze pan.

Remove garlic from skin and add to blender. Add beet mixture, apples and stock, puree until you have reached desire consistency. Season with additional salt & pepper if required.

Divide in soup bowls, top with a dollop of yogurt, crumbled feta and finish with beet greens. 



SERVINGS 4 -6 | PREP & COOK TIME 1 hour.

Copyright © 2016 Irene Matys.

All Rights Reserved.

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