Go Back

23) Roasted Beet and Apple Soup with Horseradish

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb beets trimmed and quartered
  • 2 medium apples Fuji or Gala, cored and quartered
  • 1 medium onion chopped
  • 2 cloves garlic smashed
  • 3 cups low-sodium vegetable broth
  • 1 tbsp olive oil
  • 1 tsp grated fresh horseradish or to taste
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp black pepper
  • 2 tbsp plain Greek yogurt or sour cream optional, for serving
  • Fresh dill or chives for garnish

Method
 

  1. Preheat oven to 400°F. Toss beets and apples with olive oil, salt, and pepper on a baking sheet.
  2. Roast 30–35 minutes until beets are tender; let cool slightly, then peel beets if desired.
  3. In a saucepan, sauté onion until translucent, add garlic for 1 minute.
  4. Add roasted beets, apples, and broth. Simmer 10 minutes to meld flavors.
  5. Use an immersion blender (or transfer to a blender) and puree until smooth.
  6. Stir in grated horseradish; adjust salt and pepper. Reheat gently.
  7. Serve with a dollop of Greek yogurt and sprinkle of dill or chives.