Here's a soup I made for the cafe I work at on the weekends (which you should come check out on Saturday mornings at The Stop's Farmers' Market). I just loved the soup so much I had to make it a second time. I got this gorgeous bunch of beets from the market - just pulled from the ground, firm, with fresh and healthy looking greens. After I roasted them (and their skin just fell off, perfectly), I was in danger of eating them all. Plain. But I managed to save a few for this soup. And a delicious accompaniment? A hearty piece of toast topped with with olive oil and sautéed beet greens.
roasted beet, garlic and apple soup
Remove tops from four medium beets. Wrap each beet in foil, and bake in the oven for one hour at 400. When the beets are halfway done, toss together two onions, peeled and cut in 6 or 7 wedges, two apples, peeled, cored and cut in quarters. Season with olive oil, salt, pepper and a handful of crushed fennel seeds. Spread on a baking sheet, and throw in the oven with the beets. Also, chop the top 1/2 inch off a whole head of garlic. Drizzle it with olive oil, and wrap in tinfoil. Throw in the oven as well.
When all the veg are done (one hour total for beets, 30 minutes for everything else), remove from the oven. Peel the beets (under cold water), and roughly chop. Combine beets, roasted apples, and roasted onions in a pot. Squeeze the roasted garlic out of its skin, into the pot. Cover with 3 or 4 cups of water, and bring to a simmer. Puree, and add more salt and pepper if needed. Finish with a squeeze of lemon juice. Serve with a big scoop of plain yogurt.