By Kelly Miller, Winemaker/Winery Manager of Tabora Farm and Winery
Local flavors and ingredients need not be sacrificed during the winter months. Red beets are a Tabora favorite as they are harvested through late fall, and, with proper storage, will last well into the winter months. Roasted beets are winter’s candy and sing beautifully with earthy cauliflower and a bottle of Tabora Farm and Winery 2018 Pinot Noir.
(Serves 6-8)
INGREDIENTS
3 tablespoons extra-virgin olive oil
1 ½ cups chopped onion
6 cups chopped cauliflower
3 cups chopped peeled red beets
6 cups chicken broth
2 tablespoons chopped chives plus extra for garnish
PREPARATION
Heat oil in medium pot over medium-high heat, add onion; sauté until translucent, about 4 minutes.
Stir in cauliflower, beets and 1 tablespoon salt. Add broth, and bring to a boil.
Reduce heat, and simmer until beets and cauliflower are tender, about 20 minutes. Remove from heat, stir in chives. Let soup cool 10 minutes, then purée in batches until smooth, adding a little water if necessary to thin.
Return soup to pot, and bring to a simmer. Season with salt, and garnish with chopped chives before serving.
Tabora Farm and Winery is the cumulative experience of over a hundred years of farming, history, and experiences from across the globe; From Cape Town, South Africa, to Rapid City, South Dakota, and finally settling but forever evolving in Dundee, New York. Since 2006, the Eatherton family and Tabora namesake have found and created inspiration from 250 acres of land and vineyards.
