ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Golden Beet Soup with Toasted Grains

Photo: Christopher Testani; Styling: Carla Gonzalez-Hart

Hands-on time 20 mins
Total time 1 hr, 30 mins

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

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


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit