Like a gazpacho, this satisfying soup hits the spot on warm evenings — but it can be served slightly heated or at room temperature, too. Top it with pecorino or burrata cheese, whichever you prefer. Serves 4

Ingredients:

• 1 pound beets (about the size of golf balls), cleaned and trimmed
• 1 small, sweet yellow onion, coarsely chopped
• Drizzle extra-virgin olive oil
• Sea salt, to taste
• 2 to 3 cups vegetable broth
• Black pepper, to taste
• Splash lemon juice
• Fresh basil leaves
• ¼ cup pecorino cheese shavings or ½ cup burrata cheese chunks

Instructions:

In a shallow casserole dish lined with foil, combine beets and onion and drizzle with a little olive oil; season with sea salt to taste. Wrap top of dish loosely, but seal foil edges. Roast in a 350-degree oven for 1 hour or until beets are tender. Cool and puree the beets with just enough vegetable broth to make a thick liquid. Transfer to a bowl and stir in black pepper and lemon juice, combining well. Chill for 30 minutes to 1 hour, covered. Ten minutes prior to serving, remove soup from fridge, divide into 4 bowls and garnish with basil leaves and cheese. Serve cool or at room temperature.