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Chilled Beet Soup
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Creamy chilled beet soup is a refreshing vegetarian and gluten free recipe. It's perfect for a spring or summer appetizer!
Course
Appetizer, Side Dish, Soup
Cuisine
American
Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Refrigeration Time
1
hour
hr
Total Time
2
hours
hrs
Servings
4
cups soup
Calories
119
Author
Whitney Bond
Ingredients
1
lb
beets
peeled & quartered
1
tbsp
olive oil
1
tbsp
balsamic vinegar
1
cup
greek yogurt
½
cup
vegetable broth
2
cloves
garlic
3
tbsp
lemon juice
freshly squeezed
¼
tsp
salt
¼
tsp
black pepper
1
tsp
fresh dill
garnish
Instructions
Preheat the oven to 450°F.
Place the beets in a foil basket with the olive oil and balsamic vinegar.
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.
Place the beets in a food processor with the greek yogurt, vegetable broth, garlic, lemon juice, salt and pepper.
Blend until smooth and creamy.
Place in the refrigerator and chill for 30-60 minutes.
Nutrition
Calories:
119
kcal
|
Carbohydrates:
15
g
|
Protein:
7
g
|
Fat:
3
g
|
Cholesterol:
2
mg
|
Sodium:
370
mg
|
Potassium:
450
mg
|
Fiber:
3
g
|
Sugar:
10
g
|
Vitamin A:
100
mg
|
Vitamin C:
10.4
mg
|
Calcium:
76
mg
|
Iron:
0.9
mg