• 2 medium beets
• 6 tablespoons extra-virgin olive oil (divided use)
• 8 ounces cubed pork or beef roast (1/2 inch cubes)
• 1 medium Yukon gold potato cubed (1/2 inch cubes)
• 2 teaspoons Kosher salt (divided use)
• 1 teaspoon freshly ground black pepper (divided use)
• 3 sprigs fresh thyme or1 teaspoon dry thyme
• 1/2 medium onion, chopped
• 1 carrots, chopped
• 1 stalk of celery, chopped
• 2 cloves garlic, chopped
• 3 cups chicken stock
• 2 tablespoons red wine vinegar
• Sour cream, for garnish

Directions

Heat oven to 400^o.

Scrub the beets well, drizzle with oil and place on aluminum foil. Bake until the beets are tender, about 1 hour. Set aside. When the beets are cool enough to handle but still warm, peel off their skins, and cut into quarters.

While the beets are cooking, heat 1 tablespoon of olive oil in a pot. Season the cubes of meat with salt and pepper and brown on all sides. When brown add enough chicken stock to cover. Bring to a boil, cover, reduce heat and simmer for 45 minutes or until tender. Add the diced potatoes, check to see if additional stock is needed, cover and simmer for an additional 15-20 minutes. Pour the meat, potatoes and stock into a bowl and set aside.

Reheat the pot and add 1 tablespoon of olive oil. Add the onion, carrot, celery and thyme; cook until softened and just starting to color, about 10 minutes. Add the remaining chicken stock plus that from the bowl with the meat and potatoes. Cover and simmer until the vegetables are tender, about 20 minutes.

If using fresh thyme, remove the thyme sprigs and add the quartered beets, cooked vegetables and most of the stock to a blender. Process until smooth, adding more stock if the mixture is too thick.

Move the pureed mixture, meat and potatoes back to the pot. Cook on medium heat for 10 minutes or until heated through. Remove from heat and add the vinegar; taste and adjust seasoning with salt and pepper. Serve in bowls, garnished with a dollop of sour cream.

Serves 4