My expectations were high. Very high. The flavor was delicious, but Bobby likened the texture to baby food. Personally, I enjoyed it. See for yourself!

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Pureed Beet Soup with Herbed Goat Cheese

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour


  • 4 large beets (enough to fill a cookie sheet), thinly sliced
  • 2 oranges
  • olive oil
  • 1 cup water
  • 1 teaspoon vegetable bouillon
  • 2 dollops plain yogurt
  • 1/4 cup Oktoberfest beer
  • sea salt


  • goat cheese


  1. Preheat oven to 400. Wash the oranges very well. Slice them in half and squeeze the juice, preferably with a juicer. If you do, save the pulp. Finely grate the surface layer of one orange and set the zest aside.
  2. Arrange the beets on a pan, and lather in a generous helping of olive oil. Add orange juice, pulp and sea salt. Mix thoroughly. Bake the beets uncovered for approximately 30 minutes, or until fork-tender. Now, you can stop there…or continue onto soup! Stopping there will impress!
  3. Heat the water in a saucepan and dissolve the bouillon. When the beets are done, add to a blender with the water, beer and yogurt, and liquefy. You may need to do it in batches. Serve with a disc of goat cheese, or a dollop of yogurt.


Allergens: dairy

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