The flavour of sweet roasted beets combined with dill and a tangy balsamic vinegar will make this beet soup recipe a favourite! Beets are not only delicious; they are packed with nutrients, are high in fibre, and have been associated with lowering blood pressure amongst other health benefits.
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1 Lb medium sized beets, scrubbed clean and trimmed
1 medium onion
2 Tbsp olive oil
4 cups chicken or vegetable stock
2 cups fresh spinach or beet leaves, lightly packed, cut into thin strips
1/4 tsp pepper
2 Tbsp Balsalmic vinegar
2 tsp chopped fresh dill or 1/2 tsp dried dill
I cook the beets in the crockpot until soft(about 45 minutes-1 hour, depending on the size of the beets). You could also wrap each beet individually in foil and bake directly on rack in center of 375 F oven for about 1 1/2 hours until tender. Remove foil and let stand until cool enough to Handle. Peel beets and grate them.
Chop onion and sauté in olive oil in a large saucepan until soft, about 5 minutes.
Add stock to onions and bring stock to a boil. Add spinach or beet greens, pepper, beets and onion. Cook uncovered, for about 5 minutes, stirring occasionally, until vegetables are heated through.
Add balsalmic vinegar and dill. Stir. Makes about 5 1/2 cups
This soup is great as is or a dollop of sour cream or coconut cream on top goes nicely with it. Enjoy!