1 32oz Jar of Safie’s Sweet Pickled Beets
3 tablespoons olive oil
1 medium onion, dice
4 cups chicken broth
2 cups water
1/2 teaspoon salt
1 teaspoon freshly ground black pepper, plus more to taste
1 medium potato, peeled and halved crosswise
1 bay leaf
1 tablespoons lemon juice
1 cup sour cream

Directions:
Heat 3 tablespoons of the oil in a large saucepan. Add the onion and cook for about 5 minutes, until soft. Add the remaining ingredients, except the salt and pepper, and the lemon juice. Bring to a boil. Lower the heat and simmer for 1 hour. Remove from stove and remove the bay leaf. Purée all the ingredients in a food processor or blender. Return pureed mixture to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Stir in 1 tablespoons of the lemon juice, ½ teaspoon of salt and 1 teaspoon of black pepper. Combine 1/2 cup soup with the sour cream, stirring with a whisk. Divide soup evenly among each of 8 bowls. For added creaminess and a lovely presentation, we swirled this vibrantly colored beet soup with sour cream. The bisque can be served hot or cold.

Yield: 8 servings (serving size: about 3/4 cup soup)

1 32oz jar of Safie’s Sweet Pickled Beets
¼ cup olive oil
½ teaspoons salt
10 ounces mixed greens with arugula
3 Belgian endives, sliced on ¼-inch diagonal
½ medium sweet Spanish onion, thinly sliced into rounds
1 cup crumbled blue cheese
1 cup candied pecans (see recipe, below)

Directions:

1. Drain the Beet Juice…(Keep in refrigerator for later use to make pickled hard boiled eggs)….. Cut Sweet Pickled Beets into halves.
2. Toss with ¼ cup olive oil and ½ teaspoon of the salt.
3. Add and Toss the mixed greens, endive, onions, beets, and blue cheese with the olive oil, then sprinkle with the candied pecans. Season with freshly ground black pepper to taste

Candied Pecans:
4 tablespoons unsalted butter
1 cup pecan halves
4 tablespoons light brown sugar

1. Melt the butter in a deep skillet over medium-high heat.
2. Add pecans and stir until golden brown, 2 to 3 minutes.
3. Add the sugar and continue to stir for 1 minute, making sure the nuts are fully coated.
4. Transfer the mixture to wax paper until cool. Halves may be broken into smaller pieces before use, if desired.