Roasted Beet Soup With Potato And Dill Salad Recipes

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CREAMY BEET SOUP



Creamy Beet Soup image

This vegan roasted beet soup is extra creamy, flavorful, and comforting. It's easy to make and kid-friendly. The beet flavor isn't overwhelming with the addition of potatoes, carrots and apple for a well-rounded soup. Perfect for a plant-based weeknight dinner!

Provided by Lexi

Categories     Soups

Time 1h5m

Number Of Ingredients 13

3-4 tbsp olive oil, divided
1 medium yellow onion, diced
2 large cloves of garlic, minced
2 cups diced beets (~3 large beets)
1 cup yellow potatoes, diced
1 cup carrot, diced
1 green apple, peeled and diced (we used Granny Smith)
4 cups vegetable broth
1 ¼-1 ½ tsp salt
1 tsp ground black pepper
2 tbsp freshly squeezed lemon juice
1 cup dairy free milk (we used cashew milk)
3-4 tbsp fresh dill, chopped finely

Steps:

  • Preheat oven to 375˚ F. To make clean up easier, line a baking sheet with parchment paper.
  • Wash beets, slice off each end and peel. Dice peeled beets into ½-inch pieces. Toss with 1-2 tbsp of olive oil to coat and sprinkle with some salt and pepper. Roast for 30-35 minutes, until fork tender. Stir once or twice while roasting.
  • Preheat a large soup pot over medium heat. Add 2 tbsp olive oil and once heated, add in onions and sauté for 5-6 minutes.
  • Once onions are softened, add garlic, potatoes, carrots, salt, and pepper and stir well. Cook for 5 minutes, stirring occasionally.
  • Add roasted beets, apple, and broth to the pot. Bring to a boil, then lower to medium heat and cover. Simmer for 20 minutes, until potatoes are tender.
  • Carefully transfer soup to a heat safe blender and blend until smooth and creamy. Add lemon juice and milk and blend for another 30 seconds. Alternatively, keep the soup in a pot and blend with an immersion blender.
  • Taste and adjust seasoning as desired. Pour soup back into the pot and stir in the fresh dill. Cook for additional 5 minutes over low heat.
  • Serve hot topped with a drizzle of olive oil, fresh dill and bread.

Nutrition Facts : Calories 172 calories, Sugar 8.2 g, Sodium 1064.1 mg, Fat 8.5 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 23.3 g, Fiber 4 g, Protein 2.6 g, Cholesterol 0 mg

ROASTED BEET AND POTATO SOUP



Roasted Beet and Potato Soup image

I adapted this from a vegetarian soup while my twin toddlers were going through a soup-only phase. They love it. Luckily the rest of the family enjoys it too! It's a nice hearty puree, super-easy to put together, especially if you roast the potatoes and beets beforehand.

Provided by Kate Przybylo

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 2h10m

Yield 6

Number Of Ingredients 12

2 cups diced potatoes
2 cups diced peeled beets
olive oil, divided
salt and ground black pepper to taste
1 stalk celery, diced
1 onion, diced
1 clove garlic, minced
4 cups chicken broth
½ teaspoon dried thyme
1 bay leaf
1 ½ cups whole milk
1 tablespoon lemon juice

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Place the potatoes and beets into a baking dish, and drizzle with 1 tablespoon olive oil; season with salt and black pepper.
  • Roast in the preheated oven until tender, about 1 hour; allow to cool.
  • Heat 2 tablespoons of olive oil in a large soup pot over medium heat, and stir in the celery, onion, and garlic. Cook, stirring often, until the onion is translucent, about 5 minutes. Mix in the cooked vegetables, chicken broth, thyme, and bay leaf, bring to a boil, and reduce heat. Simmer until the celery is very tender, about 45 minutes.
  • Remove from heat, and discard the bay leaf. Puree the mixture in the pot with an immersion blender until very well blended; stir in the milk and lemon juice to serve.

Nutrition Facts : Calories 165.8 calories, Carbohydrate 18.5 g, Cholesterol 6.1 mg, Fat 8.9 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 69.2 mg, Sugar 7.2 g

BEET SOUP



Beet Soup image

This beet soup recipe is made with red beets and potatoes and blended to create a rich, velvety creamy textured soup.

Provided by Stephanie Kay

Categories     Soup

Time 40m

Number Of Ingredients 10

1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
4 large red beets, peeled and diced (roughly 1.5 lbs)
1 medium white potato, peeled and diced
4 cups chicken or vegetable broth
1 teaspoon salt
1/2 teaspoon ground pepper
Sour cream or crème fraîche
Dill, fresh

Steps:

  • In a large pot on medium heat, warm the olive oil. Add onion and garlic and cook for 3-4 minutes until onions are soft and translucent.
  • Add beets and potatoes, stir to coat with the onion mixture.
  • Add broth, just enough to cover the beets and stir until well combined. (Only add enough broth to cover the vegetables, you may need more or less depending on the size of your beets, as you don't want a runny soup and you can always add more at the end if needed.)
  • Bring mixture to a boil, then reduce to a simmer and cook for 30 minutes until the beets are tender and can easily be pierced with a fork.
  • Once cooked, using an immersion blender or in batches using a bar blender, purée until smooth.
  • Once blended, season generously with additional salt and pepper to taste and serve immediately with a dollop of sour cream and a sprig of dill.
  • Any leftover soup can be cooled completely and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Nutrition Facts : ServingSize 1 serving, Calories 167 calories, Sugar 15 grams, Fat 4 grams, Carbohydrate 31 grams, Fiber 7 grams, Protein 4 grams

ROASTED BEETS WITH DILL



Roasted Beets with Dill image

Categories     Herb     Vegetable     Side     Roast     Vegetarian     Beet     Fall     Healthy     Dill     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

2 pounds beets, trimmed (about 6 medium)
1/4 cup water
6 tablespoons (3/4 stick) unsalted butter
1/4 cup chopped fresh dill
1 tablespoon fresh lemon juice

Steps:

  • Preheat oven to 400°F. Place beets in small roasting pan with 1/4 cup water. Cover pan tightly with foil. Bake until beets are tender when pierced with knife, about 1 hour. Cool slightly. (Can be made 1 day ahead. Cover and refrigerate.) Peel beets. Cut into 1-inch pieces.
  • Melt butter in heavy large skillet over medium heat. Stir in dill and lemon juice. Add beets and toss until heated through, about 5 minutes. Season with salt and pepper. Transfer to bowl; serve.

ROASTED BEET AND POTATO BORSCHT



Roasted Beet and Potato Borscht image

There are dozens of variations on borscht, the Eastern European beet soup. Some (like this one) are served hot, others chilled; some are pureed until smooth, others are chunky -- but all showcase the beauty of beets. Sour cream is the traditional topping; its tang tempers the sweetness of the beets. When peeling beets, it's a good idea to wear gloves to avoid staining your hands. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h10m

Number Of Ingredients 9

2 pounds red beets, scrubbed, peeled, and cut into a medium dice
1 pound russet potatoes, peeled and cut into a medium dice
2 shallots, coarsely chopped
3 to 5 sprigs thyme
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
5 cups low-sodium chicken broth or water
1 tablespoon red-wine vinegar
Sour cream, thinly sliced scallion greens, and chopped fresh flat-leaf parsley, for serving

Steps:

  • Preheat oven to 400 degrees. In a roasting pan or on a rimmed baking sheet, toss together beets, potatoes, shallots, thyme, and olive oil; season with salt and pepper. Arrange in a single layer and roast until beets and potatoes are tender, about 45 minutes.
  • Discard thyme. Add vegetables to a medium pot along with broth. Bring to a simmer over medium-high and cook to heat through. With a potato masher or the back of a wooden spoon, mash some vegetables until soup is thick and chunky. Stir in vinegar and season with salt and pepper. Divide among bowls; top with sour cream, scallion greens, and parsley; serve.

Nutrition Facts : Calories 310 g, Fat 7 g, Fiber 7 g, Protein 11 g

BEET AND POTATO SALAD



Beet and Potato Salad image

This is a better version of a ubiquitous salad found in takeout shops all over France. Salade Russe, as it is called, is a mayonnaise-dressed mixture of potatoes, diced carrots, peas and other vegetables, but usually not beets. Yogurt vinaigrette stands in for mayonnaise here.

Provided by Martha Rose Shulman

Categories     salads and dressings, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

3/4 pound potatoes
2 large beets, roasted
1 celery rib, diced
1/2 small red onion, minced, soaked in water for 5 minutes, then drained, rinsed and drained on paper towels (optional)
2 hard-boiled eggs, peeled and finely chopped
2 tablespoons minced chives
2 tablespoons Champagne vinegar or sherry vinegar
Salt to taste
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
1/4 cup plain low-fat yogurt
Freshly ground pepper

Steps:

  • Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
  • Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
  • In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 321 milligrams, Sugar 4 grams, TransFat 0 grams

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