Chilled Golden Beet Soup with Dill & Beet Greens Gremolata
Cool Down with Chilled Golden Beet Soup: A Vibrant Farm-to-Table Delight
Looking for a refreshing and unique appetizer or light dinner? Our Chilled Golden Beet Soup with Dill & Beet Green Gremolata is a stunningly beautiful and surprisingly easy-to-make dish that’s perfect for warm weather. This isn’t your average beet soup – the golden beets offer a milder, sweeter flavor than their red counterparts, creating a velvety smooth base that’s both elegant and comforting.
We’ve embraced a farm-to-table approach with this recipe, highlighting the natural sweetness of golden beets and pairing them with bright, herbaceous dill and the slightly earthy flavor of beet greens. The gremolata adds a delightful textural contrast and a burst of freshness that elevates the entire experience.
Why Golden Beets?
Golden beets are a fantastic choice for soup because they don’t stain as much as red beets, resulting in a vibrant, golden-hued soup. They also have a delicate, slightly sweet flavor that’s incredibly versatile. Don’t be afraid to experiment with different beet varieties, but golden beets are a great starting point for anyone new to beet soup!
A Gremolata That Shines
The beet green gremolata is the star of the show! It’s a simple combination of chopped beet greens, fresh dill, toasted walnuts, minced garlic, and lemon zest. This vibrant topping not only adds a pop of color but also provides a wonderful textural contrast to the creamy soup. Using the beet greens themselves minimizes waste and maximizes flavor.
Perfect for…
- A light and refreshing summer lunch
- An elegant appetizer for a dinner party
- A healthy and flavorful snack
- A vibrant addition to your farm-to-table menu
Tips for Success:
- Roasting vs. Boiling: Roasting the beets intensifies their sweetness, but boiling is quicker and easier. Choose the method that best suits your time and preference.
- Chill Time is Key: Allowing the soup to chill for at least 30 minutes (or even longer) allows the flavors to meld and the soup to reach its optimal consistency.
- Toast Those Walnuts! Toasting the walnuts enhances their flavor and adds a satisfying crunch to the gremolata.
Frequently Asked Questions
Q: Can I use red beets instead of golden beets?
A: Yes, you can! Just be aware that red beets will result in a vibrant red soup. The flavor will be similar, but the color will be different.
Q: Can I make this soup ahead of time?
A: Absolutely! The soup can be made up to 2 days in advance and stored in the refrigerator. The gremolata is best made just before serving to maintain its freshness.
Q: What if I don’t have beet greens?
A: You can substitute with spinach or chard, but beet greens offer a unique earthy flavor that complements the beets beautifully.
Q: Is this soup vegan?
A: Yes, this recipe is naturally vegan and gluten-free!
Q: Can I freeze this soup?
A: While you can freeze it, the texture may change slightly upon thawing. It’s best enjoyed fresh.
Chilled Golden Beet Soup with Dill & Beet Green Gremolata
Ingredients
- 2 lbs Golden Beets
- 4 cups Vegetable Broth
- 2 tbsp Lemon Juice
- 1/2 cup Beet Greens Roughly chopped
- 1/4 cup Fresh Dill Chopped
- 2 tbsp Walnuts Lightly toasted
- 1 clove Garlic Minced
- Zest of 1 Lemon
Instructions
- Roast or boil the beets until tender. Once cooled slightly, peel and roughly chop.
- Combine beets, vegetable broth, and lemon juice in a blender. Blend until smooth.
- Chill the soup for at least 30 minutes.
- While the soup chills, prepare the gremolata. Combine beet greens, dill, walnuts, garlic, and lemon zest in a small bowl.
- Serve the chilled soup topped with the beet green gremolata.
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