Chilled Beet and Buttermilk Soup

Vibrant, creamy, and refreshingly tangy, this Chilled Beet and Buttermilk Soup is a stunning dish perfect for warm weather dining. Roasted beets form the heart of this recipe, lending their earthy sweetness and brilliant magenta hue to a silky blend of buttermilk, Greek yogurt, and a splash of lemon juice for a delightful tang. Enhanced with fresh dill and a hint of garlic, this no-fuss soup is a make-ahead marvel that’s served cold, making it a soothing and nutritious choice for hot days. Whether as a light appetizer or a healthy lunch, this quick-to-prepare soup brings a gourmet touch to your table with minimal effort. Ideal keywords: chilled beet soup, buttermilk recipes, roasted beet soup, cold soup ideas, healthy summer recipes.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 4 medium beets
• 2 cups buttermilk
• 0.5 cup Greek yogurt
• 2 tablespoons lemon juice
• 1 cup water
• 1 small garlic clove
• 2 tablespoons dill
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon extra-virgin olive oil

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Scrub the beets clean under running water, trim the ends, and wrap each beet individually in aluminum foil.

Step 3

Place the wrapped beets on a baking sheet and roast them in the preheated oven for 40–50 minutes, or until they are fork-tender.

Step 4

Remove the beets from the oven, let them cool enough to handle, and peel off the skins (they should rub off easily). Set them aside to cool completely.

Step 5

Once the beets are cool, cut them into chunks and transfer them to a blender or food processor.

Step 6

Add the buttermilk, Greek yogurt, water, lemon juice, garlic clove, salt, and black pepper to the blender.

Step 7

Blend until the mixture is completely smooth. If the soup is too thick, you can add more water, 1 tablespoon at a time, until you reach your desired consistency.

Step 8

Taste the soup and adjust seasoning with more salt or lemon juice if needed.

Step 9

Transfer the soup to a large bowl or a container, cover, and refrigerate for at least 2 hours, or until fully chilled.

Step 10

Before serving, finely chop the dill and stir it into the chilled soup. Drizzle each bowl with a bit of olive oil for added richness.

Step 11

Serve cold, garnished with extra dill sprigs or a dollop of yogurt if desired.

Nutrition Facts

Serving size	(1230.4g)

Amount per serving	% Daily Value*
Calories	663.1

Total Fat 31.0g	0%
Saturated Fat 11.6g	0%
Polyunsaturated Fat 1.2g
Cholesterol 57.6mg	0%
Sodium 2406.6mg	0%
Total Carbohydrate 65.0g	0%
Dietary Fiber 10.0g	0%
Total Sugars 50.8g
Protein 29.6g	0%

Vitamin D 253.8IU	0%
Calcium 739.9mg	0%
Iron 3.6mg	0%
Potassium 1980.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.4%

Protein: 18.0%

Carbs: 39.5%