Gold beets are the star of this delicate, pureed soup, brightened with aged sherry vinegar. If you're beet-hesitant, gold beets are a good place to start because they are milder and less "earthy" tasting than their red counterparts. 

Tasting Notes: bright, earthy, silken

Ingredients: onion, golden beet, carrot, dry sherry, sherry vinegar, dried turkish apricot, garlic, olive oil, salt