Roasted Yellow Beetroot Soup with Gravlax

Last winter beetroot and I became good friends, very good friends. You might want to have a look on the past recipes with beetroot. Well, since then our relationship seem to grow and grow so expect a bunch of new beetroot recipes to come this season! Even now, while writing this post, two new ideas came to my mind! What can I do?! I am pretty obsessed with beets and I do not mind it at all. Now I am here with a spicy soup cooked using roasted yellow beets and served with gravlax. I must say that I do not like salmon, but once in a while it is indeed worth to take such products to give yourself a new chance.

 

Ingredients: 
500 g yellow beetroot
2 tablespoons butter
1 onion
1 clove garlic
2 tablespoon grated ginger
1 teaspoon sichuan pepper
1/2 teaspoon fennel seeds
1/2 teaspoon cumin
1000 ml vegetable or chicken stock
salt, pepper
500  g salmon with skin
100 g coarse sea salt
50 g sugar
zest of 1 lemon
1 tablespoon fennel seeds
1 bunch of dill

Peel and dice baked beetroot, onion and slice garlic. Heat one tablespoon butter and sautee onion for a few minutes, add spices (in a cheesecloth, so that it is easier to remove), grated ginger and garlic, then stir in beetroot and sautee for a few more minutes. Pour stock over it and cook for 20-25 minutes, then remove the spices, and blend everything in a mixer together with a tablespoon of butter. For the gravlax mix together the salt, sugar and fennel seeds and place about 3 tablespoons of it into a glass dish, then put the fish the skin side down. Cover the salmon with the rest of the salt mixture, lemon zest and chopped dill. Cover the dish with plastic wrap and place canned items on top and refrigirate for 2 days.