Golden Beet Soup with Toasted Grains

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Golden Beet Soup with Toasted GrainsRecipe

Photo: Christopher Testani; Styling: Carla Gonzalez-Hart

Toasted amaranth adds a nutty flavor that's truly delicious; sesame seeds make a good substitute.

Serves 6 (serving size: 3/4 cup soup, 2 tablespoons pickles, and 2 teaspoons amaranth)


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1 1/2 tablespoons unsalted butter
1 large fennel bulb, sliced
4 garlic cloves
1/2 teaspoon kosher salt, divided
1/2 teaspoon turmeric
1/4 cup dry white wine
2 pounds golden beets, peeled and cut into wedges
6 cups water
3/4 cup julienne-cut peeled Chioggia or red beet
2 teaspoons lemon juice
1 teaspoon sugar
3 tablespoons chopped fresh cilantro
1/4 cup uncooked amaranth or sesame seeds
1/8 teaspoon ground red pepper


Hands-on: 20 Minutes
Total: 1 Hour, 30 Minutes

1. Melt butter in a Dutch oven over medium-low heat. Add fennel, garlic, and 1/4 teaspoon salt; cover and cook 20 minutes or until very tender, stirring occasionally. Increase heat to medium-high. Add turmeric; cook 30 seconds. Add wine; cook 1 minute. Add golden beets and 6 cups water. Bring to a boil; cover, reduce heat, and simmer 1 hour or until beets are tender.

2. While soup simmers, combine Chioggia beets, juice, sugar, and cilantro; let stand 30 minutes. Drain.

3. Heat a large cast-iron skillet over high heat. Add amaranth; cook 1 minute or until toasted, shaking pan constantly. Pour into a bowl.

4. Place half of soup in a blender. Remove center piece of lid (to allow steam to escape); secure lid on blender. Place a towel over opening in lid. Blend until smooth. Pour into a bowl. Repeat with remaining soup mixture. Stir in remaining 1/4 teaspoon salt and red pepper. Spoon mixture into shallow bowls. Top with pickled Chioggias; sprinkle with amaranth.

Created date

November 2014

Nutritional Information

Calories 129
Fat 3.8 g
Satfat 2 g
Monofat 1 g
Polyfat 0.4 g
Protein 4 g
Carbohydrate 21 g
Fiber 5 g
Cholesterol 8 mg
Iron 2 mg
Sodium 274 mg
Calcium 56 mg