If you’re on a journey to incorporate more veggies into your life, this Golden Beet and Carrot Borscht is a vibrant, nutritious choice. It’s a modern twist on a traditional dish, offering a sweet, earthy flavor profile that's perfect for any season.
Golden beets are the star of this dish, lending their earthy sweetness and sunny color. Unlike their red cousins, they won't stain your fingers! Carrots add a complementary sweetness and enhance the soup’s texture. Onion and garlic provide the flavorful base, while vegetable broth and water form the soup’s body. Apple cider vinegar offers a subtle tang that balances the sweetness, and a touch of honey rounds it all out. Salt and black pepper season the soup, and a sprinkle of fresh dill adds a burst of freshness. A dollop of plain Greek yogurt is optional but highly recommended for creaminess.
This borscht pairs wonderfully with a slice of crusty bread or a warm, cheesy grilled sandwich. For a complete meal, consider serving it alongside a fresh green salad dressed with a light vinaigrette.
First up, preheat your oven to 400°F. Wrap the golden beets in aluminum foil and pop them into the oven. They’ll need about 45 minutes to roast until tender. Once they’re done, let them cool a bit before peeling and dicing them.
While the beets are roasting, grab a large pot and heat up a tablespoon of olive oil over medium heat. Toss in your chopped onion and minced garlic. Let these sauté until they’re nice and translucent, about five minutes should do it.
Add your carrots to the pot and give them a good stir. Cook them for another five minutes, stirring occasionally to ensure they don’t stick to the bottom.
Now, add your diced roasted beets to the pot, followed by the vegetable broth, water, apple cider vinegar, honey, salt, and black pepper. Bring everything to a boil, then reduce the heat and let it simmer gently for about 20 minutes.
Once everything is nice and soft, use an immersion blender to puree the soup until it’s smooth. If you don’t have an immersion blender, a regular blender works too—just be careful with hot liquids!
Finally, stir in the fresh dill and taste to adjust the seasoning if needed. Serve the soup hot, and if you like, add a dollop of Greek yogurt on top for a creamy finish.
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