Chilled Beet Soup

Chilled Beet Soup

After creating the amazingness that is Beet Hummus, (now my favorite snack, totally addicted!) I  became obsessed with making other recipes with roasted beets.

Beet Soup Recipe

As I was chatting with my friend that works at my favorite neighborhood spot, Queenstown Public House, he mentioned they were wanting to add a chilled soup to their appetizer list for the summer.

Since I was on my “I want to put beets in everything” kick at the time, I suggested a chilled beet soup, then I thought to myself, “I should make that for LLB” and so I did!

Chilled Beet Soup

As soon as I made it and began to slurp it up, I immediately envisioned little shot glasses of this chilled soup served at a summer party, cool, refreshing and delicious!

It would also make a beautiful start to a Mother’s Day Menu this weekend.  Yes, Mother’s Day is Sunday, go buy your Mom something amazing because Mom’s are the best :-)

Chilled Beet Soup Ingredients

Ingredients

  • 1 lb beets (peeled & quartered)
  • 1 tbsp Enzo Olive Oil
  • 1 tbsp balsamic vinegar
  • 1 cup greek yogurt
  • ½ cup vegetable stock
  • 2 cloves garlic
  • 1 lemon (juiced)
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 tsp fresh dill (garnish)

Preheat the oven to 450°.

Place the  beets in a “foil basket” with the olive oil and balsamic vinegar.

Beet Soup Recipe

Wrap the foil around the beets and place in the oven for 45-60 minutes.

Remove from the oven, open the foil and allow the beets to cool 10-15 minutes.

 Beet Soup Recipe

Place the beets in a food processor with the greek yogurt, vegetable stock, garlic, lemon juice, salt and pepper.

Chilled Beet Soup Recipe

Blend until smooth and creamy.

Beet Soup Recipe

Place in the refrigerator and chill for 30-60 minutes.

Chilled Beet Soup

Serve with a sprinkle of fresh dill.

Roasted Beet Soup

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

Chilled Beet Soup

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 2 hours

Yield: app. 4 cups soup

Chilled Beet Soup

Ingredients

  • 1 lb beets (peeled & quartered)
  • 1 tbsp Enzo Olive Oil
  • 1 tbsp balsamic vinegar
  • 1 cup greek yogurt
  • ½ cup vegetable stock
  • 2 cloves garlic
  • 1 lemon (juiced)
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 tsp fresh dill (garnish)

Instructions

  1. Preheat the oven to 450°.
  2. Place the beets in a “foil basket” with the olive oil and balsamic vinegar.
  3. Wrap the foil around the beets and place in the oven for 45-60 minutes.
  4. Remove from the oven, open the foil and allow the beets to cool 10-15 minutes.
  5. Place the beets in a food processor with the greek yogurt, vegetable stock, garlic, lemon juice, salt and pepper.
  6. Blend until smooth and creamy.
  7. Place in the refrigerator and chill for 30-60 minutes.
http://littleleopardbook.com/2014/05/06/chilled-beet-soup/