Cold Beet Soup with Honeyed Ricotta

Name: Cold Beet Soup with Honeyed Ricotta
Prep time: 45

5 out of 5 stars (based on 6 reviews)

45 min prep

6 servings

Carrot Icon for Number of Ingredients Size

9 ingredients

Pretty to look at and lovely to eat, this cold beet soup with honeyed ricotta is a tasty dish for the first warm days of spring. Brimming with natural sweetness, balsamic vinegar and cancer fighting...

2 quarts vegetable stock
2 large beets, peeled and chopped
2 sprigs rosemary
4 sprigs thyme
1 cup ricotta cheese
½ cup Greek yogurt
2 tablespoons honey
1 cup balsamic vinegar
Salt and pepper to taste

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Nutrition Facts

Calories

177 cals

Fat

7 g

Saturated Fat

4 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

2 g

Carbohydrates

21 g

Sugar

16 g

Fiber

2 g

Protein

8 g

Sodium

1062 mg

Directions

In a large pot over high heat, combine stock, beets, rosemary, and thyme. Bring to a boil and cook beets until very tender, about 25 minutes. Once beets are cooked, allow to cool. Blend soup until very smooth and season with salt and pepper. Refrigerate until chilled.
In a small bowl, mix together ricotta, yogurt, and honey. Season with salt and pepper. Set aside to chill.
In a small pot, bring balsamic vinegar to a simmer. Reduce by half. Set aside to cool.
When you are ready to eat, serve each bowl of beet soup with a dollop of ricotta mixture swirled in, and a drizzle of the reduced balsamic vinegar.

Chef Tips

You can make the soup ahead of time up to the end of step 1 and freeze it in portions. When you want to eat it, leave it to defrost in the fridge before adding the ricotta etc.

If you can find it, you can drizzle the soup with Saba, which is thick syrupy version of pungently sweet balsamic vinegar, and pass on making the reduction.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society