Photo: Cala
Roasted Beet Soup
8 ingredients
Serves 4.
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The beets can be roasted up to 2 days in advance. Trim and peel them, then store in an airtight container in the refrigerator until needed. You can also roast additional beets at the same time, which can be sliced and used in salads.
Estimated Nutrition (whole recipe, rough)
838
Calories
67g
Protein
53g
Fat
20g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 large red or yellow beets, trimmed, leaving 1 inch of stem
- 1 1/2 Tbs. olive oil
- 1 Tbs. unsalted butter
- 1/4 yellow onion, chopped
- 4 cups chicken, beef or vegetable broth
- Salt and freshly ground pepper, to taste
- 1/2 cup crumbled feta cheese
- 2 Tbs. coarsely chopped fresh dill
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes