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Hopkins Fields

Chilled Golden Beet Soup with Red Beet Salsa

This is such a pretty soup and sings for a chilled glass of rose’.

For Soup:

1 Tbsp. EVOO

1 medium onion thinly sliced

1 stalk of celery thinly sliced

1 granny smith apple peeled, cored and chopped

3-4 large golden beets (about 1 ½ lbs.). Steamed, peeled and chopped large dice

1/4 tsp. grated ginger

1/8 tsp. ground coriander

Salt and pepper to taste

2 cups homemade chicken stock

For Salsa garnish:

1 large red beet. Steamed, peeled and small fine dice (brunoised dice)

2 scallions, minced fine

1 red bell pepper, brunoised dice

¼ small red onion, small dice

½ tsp. honey

1 tsp. Champagne vinegar

Salt and pepper to taste



Heat the Dutch oven over a medium flame, add olive oil to pan. Add onion, carrot, celery, apple, salt, pepper, ginger and coriander and let the vegetables sweat. Add beets give a good stir and continue to cook until the veg are soft but not caramelized. Add stock and simmer for 30 minutes covered.

Transfer the mixture to a blender or vitamix and blend until completely pureed and the texture is silken and smooth. Chill.

For salsa:

Combine ingredients and toss well.

To serve:

Ladle chilled soup into chilled bowls and garnish with salsa in center.

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