Golden Beet Soup

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Golden beet soup made with simple ingredients and full-fat buttermilk. Roasted beets are blended until silky smooth. Serve as a first course, appetizer, or light meal.

Prep Time10

Cook Time45

Total Time55

Course: Appetizer, Soup

Cuisine: American

Keyword: beets, buttermilk, herbs, soup, summer recipe

Servings: cups

Calories: 242kcal

Author: Ali Mairet

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

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.

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.

Nutrition