4 medium beets, cut in halves

1 onion, chopped

1 clove garlic, chopped

1 tablespoon (15 ml) olive oil

2 tablespoons (30 ml) cider vinegar

2 cups (500 ml) chicken broth

With the rack in the middle position, preheat the oven to 190 °C (375 °F).

Cover the beets in aluminum foil and close tightly. Cook in the oven for about 1 hour and 30 minutes or until tender. Pierce the beets with the point of a knife to check for doneness. Let cool and peel.

In a saucepan, soften the onion and garlic in the oil over medium for about 5 minutes. Deglaze with the vinegar. Add the broth and the beets. Bring to a boil and cook for 5 minutes over medium heat. Season with salt and pepper.

In a blender, purée the soup until smooth. Adjust the seasoning. Keep warm.

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