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1
Preheat the oven to 400.
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2
Put the beets and garlic on a large piece of foil and sprinkle with the water.
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3
Wrap the beets and garlic in the foil and roast for about 1 hour, or until the beets are tender when pierced with a knife and the garlic feels soft when pressed.
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4
Let cool slightly.
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5
Peel and quarter the beets and put them in a large bowl.
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6
Squeeze the soft garlic cloves from their skins onto the beets.
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7
Meanwhile, on a large rimmed baking sheet, toss the carrots, turnips and onions with 1 tablespoon of the olive oil and season with salt and pepper.
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8
Spread the vegetables in a single layer and roast for about 1 hour, stirring occasionally, until tender and browned.
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9
Add the roasted vegetables to the beets.
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10
Arrange the baguette slices on another baking sheet and bake for about 3 minutes, or until toasted.
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11
Working in batches, coarsely puree all of the roasted vegetables in a food processor, adding enough chicken stock to loosen the mix.
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12
Transfer the puree to a saucepan, add the remaining chicken stock and bring to a simmer over moderate heat.
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13
Season with salt and pepper.
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14
In a small bowl, stir the remaining 1/4 cup of oil into the mint and season with salt and pepper.
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15
Spoon the mint onto the toasts.
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16
Ladle the soup into bowls and serve with the mint croutons.
