WI Whisk Recipe of the Week - Roasted Beet Soup


Roasted beets are transformed into an ethereally smooth soup with a hint of balsamic and cream, perfect for that bunch of beets you grabbed from the market.

This recipe is brought to you by Julie, the Gourmet RD, a member of WI Whisk.



  1. Preheat oven to 400 degrees.
  2. Place beets, carrots, parsnips and red onion on a large greased baking sheet. Toss with olive oil, vinegar and a generous pinch of salt and black pepper. Roast 35-45 minutes, until vegetables are tender and slightly browned.
  3. Transfer roasted vegetables to a Dutch oven or stock pot with stock and thyme sprigs (stock should just cover vegetables). Bring to a simmer and allow to cook until vegetables are very tender, about 20 minutes. Remove thyme sprigs and discard.
  4. Use an immersion blender to puree soup until very smooth, or transfer vegetables and stock to a blender and puree until very smooth. Season with a generous pinch of salt and black pepper. Stir in honey, yogurt/cream, cloves, nutmeg and cayenne. Taste and adjust seasoning, if necessary.
  5. Serve with arugula and/or nuts, if desired.

By Julie Andrews

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