Hey everyone! YBC®’s Food Writer, Allison, is bringing us another delicious creation today! The summer inspired ingredients in her last post on Strawberry Rhubarb Yogurt Cake (yeah, you read that right) were so light and decadent; I bet pairing it with this chilled soup recipe would impress anyone seated at your table. Give it a whirl, and let us know how it goes! Share your masterpiece on Instagram with the hashtag #ybceats and tag @yogabycandace and @seeksatiation, so we’re sure to see it. - xo - Candace
Chilled soups are wonderful on these hot, hazy, humid summer days that we're in the midst of, so I have to laugh a little: this recipe requires boiling beets for 30 minutes, which is not the coolest activity.
Should I mention that I tested this recipe on a humid 90ºF day without a working air conditioner?
Well, once this soup was blended and chilled, it made for quite a refreshing lunch for my sweaty self. Ha!
Aren't these golden beets just dreamy? I love how vibrant this soup is! I can imagine it'd be just as vibrant with regular beets, but golden beets were calling my name one Saturday morning at the Union Square Greenmarket. I could not resist their call.
This recipe is amazing because it uses only four or five ingredients! I love the extra depth a little bit of olive oil adds, which could be your fifth ingredient, but it can absolutely be omitted. Otherwise, you're using golden beets, buttermilk, fresh dill, and salt. Boil, blend, chill, eat. BOOM. Adorn as you please; I saved a few chunks of golden beet from being pulverized in the blender to top my soup with, as well as a few diced scallions. If you can not find golden beets, no worries! Good ol' red beets will work perfectly fine here. No matter what, you'll find this is a satisfying, creamy, earthy soup to eat all summer long.
Be sure to tag your creations with #ybceats because we LOVE seeing what's going on in your kitchen. 😊
Chilled Golden Beet Soup
(Makes roughly 4 cups)
- 4 - 5 medium-sized golden beets, greens removed
- 1 & 1/4 cup buttermilk, full-fat or low-fat
- 1 tablespoon fresh dill
- 1/2 teaspoon sea salt
- 1 tablespoon olive oil (optional)
- As mentioned in the post, feel free to use regular beets if you can not find golden beets! Or maybe blend some red beets with golden beets and make a cool orange-colored soup…jeez, why didn’t I think of that before? Ha!
1.) Fill a large pot with water, bring to a boil, and add beets. Turn heat down to medium-high, cover, and cook for 30 minutes or until beets can easily be pierced with a fork. Drain, allow beets to cool enough to handle, and remove skins; skins should easily slide off of the beets. Dice beets and set aside.
2.) Add beets, buttermilk, dill, salt, and (optional) olive oil to a blender and puree until smooth. Test for flavor and thickness; slowly add more buttermilk - one tablespoon at a time - and blend until desired consistency.
3.) Place soup in air-tight container, place in fridge, and chill for at least one hour. The soup will last for up to 4 days refrigerated.