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Red and Yellow Beet Soup with Fried Beet Greens

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4 servings
Author: Samantha Ferraro


Red Beet Soup

  • 1 Tb butter or ghee
  • Olive oil for drizzling
  • 1/2 red onion chopped
  • 1 cup carrots peeled and chopped
  • 1 Yukon potato peeled and chopped
  • 2-3 medium red beets peeled and chopped
  • 1 tsp cumin
  • Pinch of cayenne
  • Salt and pepper to taste
  • 2 cups vegetable stock
  • fresh dill for garnish

Yellow Beet Soup

  • 1 Tb butter or ghee
  • Olive oil for drizzling
  • 2-3 medium yellow beets peeled and chopped
  • 1/2 tsp turmeric
  • 12 tsp grated ginger about 1/2 inch piece
  • 1 lemon zested
  • 2 cups vegetable stock
  • Salt and pepper to taste
  • Fresh dill for garnish

Beet Greens

  • Beet greens from beets stems removed and cut in half if too large
  • Olive oil or canola oil for frying
  • Salt for seasoning


  • To make the red beet soup, add butter and olive oil to a small pot and saute onions until softened and lightly browned. About 5-8 minutes.
  • Add cumin and cayenne and stir to combine. Then add beets, potatoes, carrots and stock and cook on medium-low heat until the vegetables are very tender, about 20-30 minutes.
  • Season with salt and pepper and adjust seasoning as desired. Once vegetables are very tender, use an immersion blender or a food processor to blend the soup to a puree. Set aside.
  • To make the yellow beet soup, saute yellow onion in butter and olive oil until lightly browned, about 5-8 minutes. Add turmeric, lemon zest and ginger and stir to combine for a few seconds.
  • Then add yellow beets and vegetable stock and cook on medium heat until beets are very tender, about 10-15 minutes. Season with salt and pepper and adjust as necessary.
  • Once beets are tender, use an immersion blender or food processor to puree soup.
  • To make the beet greens, heat a large non-stick skillet with canola or vegetable oil. Wash greens and pat them very dry. Place greens in skillet and fry on both sides until charred and brown, about 1-2 minutes per side. When done, remove to a paper towel lined plate and immediately season with salt.
  • To plate soup, ladle either the yellow or red soup in a bowl first and use another clean ladle to spoon the opposite color on top. Garnish with fresh fill and crispy beet greens.


Tip: Work with the yellow beets before the red beets so you don't stain the yellow and it keeps its vibrant color.