- 1 1/2 pounds medium beets
- 1 head of garlic, top sliced off to expose the cloves
- 1 tablespoon water
- 1 pound carrots, cut into 1-inch pieces
- 1 pound turnips, cut into 1-inch wedges
- 2 medium onions, quartered
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Coarse salt
- Freshly ground pepper
- 16 thin baguette slices
- 7 cups chicken stock or canned low-sodium broth
- 1 cup finely chopped mint
- Preheat the oven to 400°. Put the beets and garlic on a large piece of foil and sprinkle with the water. Wrap the beets and garlic in the foil and roast for about 1 hour, or until the beets are tender when pierced with a knife and the garlic feels soft when pressed. Let cool slightly. Peel and quarter the beets and put them in a large bowl. Squeeze the soft garlic cloves from their skins onto the beets.
- Meanwhile, on a large rimmed baking sheet, toss the carrots, turnips and onions with 1 tablespoon of the olive oil and season with salt and pepper. Spread the vegetables in a single layer and roast for about 1 hour, stirring occasionally, until tender and browned. Add the roasted vegetables to the beets.
- Arrange the baguette slices on another baking sheet and bake for about 3 minutes, or until toasted.
- Working in batches, coarsely puree all of the roasted vegetables in a food processor, adding enough chicken stock to loosen the mix. Transfer the puree to a saucepan, add the remaining chicken stock and bring to a simmer over moderate heat. Season with salt and pepper.
- In a small bowl, stir the remaining 1/4 cup of oil into the mint and season with salt and pepper. Spoon the mint onto the toasts. Ladle the soup into bowls and serve with the mint croutons.
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