A Silky, Sweet Bowl of Comfort: Golden Beet Soup
The sweet, earthy flavor of golden beets makes them a delicious and versatile ingredient. Whether blended into a creamy soup or pickled in vinaigrette, their flavor and color always stands out. This golden beet soup is a great way to enjoy the sweet and savory flavors of this root vegetable.
The combination of roasted golden beets, shallots, and leeks brings out the sweet and savory nature of this humble vegetable. Blended until smooth, it’s a velvety and silky soup that will comfort and delight. Pickled golden beets bring an extra crunch and tang to the dish. Combined with sour cream and blood orange zest, this soup is an explosion of contrasting yet complementary flavors.
The roasted leaves atop the soup add a unique touch to this recipe, both visually and in terms of flavor. Carefully fold in the wilted leaves of beets to add a slightly bittersweet and vegetal flavor. Adapted from a traditional Eastern European recipe, this soup celebrates the subtle and complex flavor of golden beets.
Ingredients:
– 2 tablespoons olive oil
– 1 large leek, trimmed and thinly sliced
– 1 shallot, trimmed and thinly sliced
– 4 medium-sized golden beets, cut into 1/2” cubes
– 2 cloves garlic, minced
– 2 cups vegetable broth
– 1/4 cup pickled golden beets, chopped
– 1/4 cup sour cream
– 1/4 teaspoon ground nutmeg
– 2 tablespoons chopped fresh parsley
– 2 tablespoons grated blood orange zest
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375 degrees F.
2. Toss the cubed golden beets with olive oil, salt and pepper, and spread onto a baking sheet. Roast for 25 minutes, stirring occasionally, until golden and tender.
3. Heat a large pot over medium-high heat. Add the leeks and shallot and cook, stirring occasionally, until soft and fragrant, about 5 minutes.
4. Add the garlic and cook until fragrant, about 30 seconds.
5. Add the vegetable broth and the roasted beets to the pot and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes.
6. Add the pickled golden beets, sour cream, nutmeg, parsley, and orange zest, stirring to combine.
7. Use an immersion blender to blend the soup until smooth. Alternatively, you can use a food processor or Vitamix to blend the soup.
8. Taste and adjust seasoning with salt and pepper, if needed.
9. Serve hot with a sprinkle of fresh parsley and a drizzle of olive oil. Enjoy!
The result is a creamy, velvety soup — an ideal winter dish for when you want something hearty and comforting. The combination of flavors, textures, and colors make an enjoyable and beautiful presentation, making it the perfect centerpiece for a cozy dinner. Enjoy this golden beet soup with crusty, buttery bread to soak up every last delectable drop.
For a different twist on this classic been soup recipe, opt for pre-pickled beets to add an extra layer of acidic tang to your dish. Or pair the sweet and earthy flavor of golden beets with roasted butternut squash or delicata squash for something a little unique. From Eastern European influences to creative twists and alternative ingredients, this soup is a true testament to the remarkable versatility of golden beets.
