Easiest Golden Beet Soup

Eat soup all year round with this tasty chilled Golden Beet Soup. With a hint of both sweet and tart from beets and buttermilk, it’s easy and nutritious too!

I am a soup lover.  And no dedicated soup fan wants to stop eating it just because the day is hot enough to melt iron.  In that case a chilled soup, like this Golden Beet Soup is perfect! 

I got a recommendation for this from a fellow book club member, and I was excited to have a reason to order some golden beets from my CSA farmer.  But when I first looked at the recipe, it seemed too simple to actually taste good.

Since I had a good review, however, I went ahead.  And I was overjoyed with the results.  Yes, roasted beets, buttermilk and lemon pack enough flavor for a simple soup that’s still a taste delight. 

I topped it with chopped cucumber and dill (from my annual Dill Pickles Slices canning day), a dollop of sour cream, and some cute little (edible) borage flowers from my herb garden. 

Yup, here’s to summertime–where the living really is easy! 

Why You’ll Love This!

Tasty. Since roasted beets, buttermilk and lemon are all flavorful, a few simple ingredients provide a surprising flavor punch. 

Nutritious. This is loaded with healthy beats and calcium-rich buttermilk (with priobiotics too).  No guilt.  At all.

Easy.  I simply tossed my beets in olive oil then roasted them, then pureed with buttermilk and lemon juice.  The (simple) garnish was almost harder than the soup!

Tips & FAQs

While golden and red beets have similar flavor and nutrition, I think the gold beets are a visual delight.  And they don’t trigger my fear of (red) beet stains!  If all you have are red beets, you should be able to substitute those. 

The original recipe boils rather than roasts the beets.  I prefer roasting for the flavor boost it provides, but you can boil (until tender) if you prefer. 

The original recipe is from the New York Times (behind a pay wall) and also included a  shallot maceration which my fellow “bookie” didn’t recommend.  This made prep even easier, and I really enjoyed the freshness of my dill and cucumber garnish.

Generally, I find that the beet peels slip off after roasting, but a few areas may need some coaxing with a sharp knife.  Rarely, I’ll have beets that don’t want to peel at all.  Other than age, I have no idea why this happens.  

For more tasty Farmer’s Market Meals, see: 

• Cherry Almond Cobbler by Magical Ingredients
• Grilled Vegetable Platter by A Day in the Life on the Farm
• Italian Sausage and Roasted Vegetables by Blogghetti
• One-Pot Zucchini, Onion, & Cilantro Rice Pilaf by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Raspberry Freezer Jam by Cheese Curd In Paradise
• Skillet Gnocchi with Pesto & Summer Veggies by Jolene’s Recipe Journal
• Smoked Turkey, Hummus and Veggie Wraps by A Little Fish in the Kitchen
• Spicy Pork and Pepper Stir-Fry by A Kitchen Hoor’s Adventures

Golden Beet Soup

Eat soup all year round with this tasty chilled Golden Beet Soup. Slightly sweet and slightly tart with beets and buttermilk, it's easy and nutritious too!

Author: Inger

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Cooling time 1 hour hr

Total Time 1 hour hr 55 minutes mins

Course Soup

Cuisine International

Servings 6

Calories 139 kcal

Ingredients

  

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• 1-2 Tablespoons extra virgin olive oil
• 2½ pounds golden beets about 8 to 10 medium-sized beets
• 1 teaspoon salt or more to taste
• 2 cups buttermilk
• ½ lemon juiced (about 1 tablespoon)

Garnish (optional)

• 1 Tablespoon sour cream
• 1 Tablespoon chopped dill
• 3-4 Tablespoons chopped cucumber

Instructions

 

• Preheat oven to 400F. Wash and trim beets, then toss with olive oil and salt. Wrap in aluminum foil, or place in a lidded baking dish. Roast for about 45 minutes (will vary with beet size and age) until tender when poked with a fork or slim knife. Let cool, then rub off the peel with your hands. Use a knife to remove any areas of stubborn peel.
• In a high speed blender, blend the beets with buttermilk and lemon juice until smooth. Adjust salt and pepper to taste. Refrigerate until chilled.
• Scoop into serving bowls, then garnish with a small dollop of sour cream and some chopped cucumbers and dill. An edible flower like a nasturtium or borage blossom is also a nice touch if available.

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Nutrition

Calories: 139kcalCarbohydrates: 23gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 3mgSodium: 609mgPotassium: 640mgFiber: 6gSugar: 17gVitamin A: 87IUVitamin C: 15mgCalcium: 46mgIron: 2mg

I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.

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