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Beet Soup


5 cups of diced, peeled beets

1 cup of red diced radishes

1 small red onion, chopped

1 red bell pepper, chopped

½ English cucumber, diced

1 tomato, chopped and seeded

1 lime, zested and juiced

4 tablespoons of agave

3 tablespoons of cherry balsamic vinegar

1 teaspoon of wasabi powder

½ teaspoon of ground ginger

Persian Lemon or Lime Olive Oil

Salt and pepper to taste

Note: save some of the greens from the beets to use as garnish.


Preheat the oven to 400 degrees

Line two baking sheets with parchment paper.

Place beets in a bowl, drizzle enough olive oil to coat, toss, pour onto the prepared baking sheet, and season with salt and pepper, and roast until soft, about 20 t0 25 minutes.

Remove from oven, toss beets so they do not stick to the sheet as they cool. Let cool. For about an hour.

Place in a blender or Vitamix, the cooled beets, onions, tomato, bell pepper, agave, lime zest and juice, balsamic vinegar, wasabi, and ginger, puree until smooth. Pour into a non-metal bowl, add half of the diced, cucumbers, and radishes, stir, cover, and chill for at least 3 hours. Taste after a. few hours and adjust the tartness.

Note: when transferring the beets to the blender or Vitamix also pour in any of the juices or oils also on the baking sheet

While the soup is chilling, place the remaining cucumbers and radishes on the remaining baking sheet and season lightly with salt, and set aside.

Pour soup into serving glasses, add the balance of the diced cucumber and radishes and garnish with a beef leaf.

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