Golden beet soup is one of the best things you can do with a pile of beets you're not sure what to cook. You roast them until they're tender and sweet, blend them with tangy buttermilk and a squeeze of lemon, and end up with something that looks and tastes like it came out of a restaurant kitchen.
Most people walk past golden beets at the farmers' market because they have no idea what to do with them. This soup is the answer. It works as a first course for a dinner party, poured into shot glasses as an appetizer, or paired with a salad for a simple meal.
This recipe was inspired by Erin French's The Lost Kitchen cookbook. Her whole philosophy is cooking with whatever is in season and local.
Beets peak twice a year in late spring and again in late fall, making this soup exactly the kind of simple, seasonal cooking we can all do at home. It's one of the reasons I started growing golden beets in my own garden.
I prefer roasting beets in foil as a hands-off method, which produces a tender and concentrated flavor. I use this same approach for my foil-roasted beet recipe when I'm making a salad, and it works identically here.
The ingredient that makes this taste like a restaurant soup is full-fat Bulgarian buttermilk. I couldn't find it locally, so I started making my own at home. My cultured buttermilk recipe is easier than it sounds, with just two ingredients before it cultures on the counter overnight.
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Why You Will Love This Recipe
- It has 4 ingredients plus salt and pepper.
- Only 10 minutes of hands-on time.
- The color alone is stunning on a beautiful table.
- It works as a dinner party first course, an appetizer in shot glasses, or a simple meal paired with salad.
Ingredients
You only need a few ingredients to make this fresh Golden Beet Soup!
- Golden Beets: Golden beets can be harder to find than red beets. Sprouts and Whole Foods are your best bet at the grocery store. Farmers' markets are a reliable source in late spring and early fall when they're in season. If you have garden space, they're worth growing. Look for small to medium beets for even roasting. Larger beets take significantly longer in the oven. You can absolutely use red beets in this recipe, but the color of the soup will be pink.
- Buttermilk: Use full-fat Bulgarian or whole-milk cultured buttermilk for the richest result. Store-bought 1% buttermilk is your backup option.
- Lemon Juice: Fresh only. It brightens the beet flavor. Choose a heavy lemon at the store. It will have more juice.
- Fresh Herbs: Dill, basil, mint, and chives all work well as a garnish. Dill, when used in moderation, is my favorite pairing with beets because they peak at the same time. I like to use fresh pea blossoms since they are still blooming when the beets are ready to harvest.
See the recipe card below for ingredient measurements.
Step-by-Step Instructions
Preheat the oven to 400°F.
Step 1: Wash the beets and trim the stems and tails back to the bulb. Place each beet on a square of foil. Drizzle 1 teaspoon of olive oil over each beet and sprinkle with salt and pepper. Wrap the foil around the beet with the seam facing up. Place on a rimmed baking sheet.
Step 2: Roast until a toothpick slides through the foil and into the beet with no resistance, about 45 to 75 minutes. Smaller beets can be pulled out earlier while larger ones continue cooking.
Step 3: Remove from the oven and vent the foil packets to let steam escape. Once they're cool enough to handle, use paper towels to rub off the outer skin. Discard the foil and peelings.
Step 4: Dice one peeled beet into small, quarter-inch pieces until you have one quarter cup. Season with a drizzle of olive oil and a pinch of salt and pepper. Set aside for garnish.
Step 5: Place the remaining peeled beets in the blender. Add the buttermilk and fresh lemon juice. Blend until completely smooth. Taste and adjust the salt and pepper.
Step 6: Serve at room temperature or slightly chilled. Pour into bowls or shot glasses. Top with the diced golden beets, a pinch of fresh herbs, and a drizzle of olive oil.
How To Serve Beet Soup
The soup can be served chilled, at room temperature, or warm. My favorite is room temperature. This soup is flexible. Here's how it works in different settings:
- Dinner party first course: Serve in shallow bowls. The golden color and fresh herb garnish look elegant without any extra effort.
- Appetizer: Pour into shot glasses or small vessels and pass them around before dinner. It's a great conversation starter and much easier than most passed appetizers.
- Simple meal: Pair it with a salad. Fresh garden lettuce with my white balsamic vinaigrette and soft-boiled eggs is a natural companion.
For more seasonal recipes that work well in a dinner party lineup, browse the summer recipes on the site.
Top Tip
Don't skip dicing part of a beet for the garnish. It adds texture in every bite, gives your guests a visual cue on what is in the soup, and makes the presentation look finished. Serve the diced beets at room temperature.
Make Ahead & Storage Information
Make Ahead Instructions:
- Roast the beets and blend the soup up to 2 days in advance. Store the soup covered in the refrigerator.
- Prep the diced beet garnish separately and store it covered in the refrigerator.
- Allow the diced beets to come to room temperature 30 minutes before serving.
- Add fresh herbs right before serving.
- To serve warm, reheat gently on the stovetop over low heat, stirring often. Do not let it boil. Buttermilk will curdle at high heat.
Refrigerator: Store leftovers covered for up to 4 days. Stir before serving.
Freezer: Freezing is not recommended.
FAQ
Yes. Red beets work with the same method and the same ratios. The flavor is similar, but the color of the soup will be Pepto Bismol pink instead of golden yellow.
Short answer? Yes, you can buy pre-cooked and vacuum-sealed beets. I will mention that my family tried them, and we like the home-cooked beets so much better. It's worth it to roast your own.
No. You can use a food processor or stick blender as long as your beets are completely soft.
More Seasonal Recipes You Will Love
Did you try any of these tips? Leave a comment below to let us know how it turned out! Thanks for visiting!
📖 Recipe
Golden Beet Soup
Equipment
- 13 x 18-inch rimmed baking sheet
- aluminum foil
- Blender
Ingredients
- 1½ pounds golden beets (about 6 bulbs)
- 2 tablespoons olive oil
- 24 ounces whole-fat buttermilk
- 2 tablespoons fresh lemon juice
- ½ teaspoon Diamond Crystal kosher salt
- black pepper
- 2 teaspoons chopped fresh herbs such as dill, basil, or chives (for garnish)
Instructions
- Preheat the oven to 400℉.
- Wash the beets and trim the stems and tails back to the bulb.
- Place each beet on a square piece of foil. Drizzle 1 teaspoon of olive oil over the beet and sprinkle with salt and pepper.
- Wrap the foil around the beets, leaving the seam side up. Place on a rimmed baking sheet.
- Roast until a toothpick slides through the foil and into the beet with no resistance, about 45 to 75 minutes. Smaller beets can be pulled out earlier, while larger ones continue cooking.
- Remove from the oven and vent the foil packets to let steam escape. Once they're cool enough to handle, use paper towels to rub off the outer skin. Discard the foil and peelings.
- Dice one peeled beet into small, quarter-inch pieces until you have one quarter cup. Season with a drizzle of olive oil and a pinch of salt and pepper. Set aside for garnish.
- Place the remaining peeled beets in the blender. Add the buttermilk and fresh lemon juice. Blend until completely smooth. Taste and adjust the salt and pepper.
- To serve, pour into bowls or small vessels. Top with the diced golden beets, a pinch of fresh herbs, and a drizzle of olive oil.
Notes
- Dinner party first course: Serve in shallow bowls. The golden color and fresh herb garnish look elegant without any extra effort.
- Appetizer: Pour into shot glasses or small vessels and pass them around before dinner. It's a great conversation starter and much easier than most passed appetizers.
- Simple meal: Pair it with a salad.
- Roast the beets and blend the soup up to 2 days in advance. Store the soup covered in the refrigerator.
- Prep the diced beet garnish separately and store it covered in the refrigerator.
- Allow the diced beets to come to room temperature 30 minutes before serving.
- Add fresh herbs right before serving.
- To serve warm, reheat gently on the stovetop over low heat, stirring often. Do not let it boil. Buttermilk will curdle at high heat.
Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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