Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent, not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious."
-Tom Robbins, Author

The refrigerator light goes on...

OK, you either like beets or you don't. I'm OK with that, but I happen to love them and this soup is fantastic. You can serve it chilled or hot - summer or winter - although I really love mine chilled on a hot summer's day. The best part is that at less then 100 calories this is really filling and satisfying.



Servings: 8 | Serving size: about 1 cup

Cooking Time: 180 Minutes

This recipe can be multiplied by 2, 3.

This recipe makes great leftovers and is good cold or hot.

2 lb beets
2 tsp olive oil
1 large white onion (diced)
5 cups water
1/2 lemon (juiced)
1/2 tsp salt
fresh ground black pepper (to taste)
8 Tbsp reduced fat sour cream
16 tsp fresh dill

Wash the beets well. Wrap in aluminum foil. Place in the oven and set the temperature to 325°F. Roast for 60 minutes. Remove and let cool. Peel the beets and set aside 1/2 pound.

Place the olive oil a large sauce pan over medium high heat. Add the onion and cook for about 5 minutes, stirring frequently. Chop the remaining 1 1/2 pound of peeled beets into large dice. Add to the pan with the onions. Add the water, lemon juice, salt and pepper. Cover, and when the soup begins to boil, reduce the heat to medium low so that it is simmering.

Cook for about 60 minutes, stirring occasionally.

While the soup is cooking, dice the remaining beets into 1/3 inch cubes. Chill.

When the soup is done, let it cool and then puree smooth. Add the cubed beets and chill the soup.

When ready to serve, ladle the soup into bowls and top each serving with a tablespoon of sour cream and a 2 teaspoons of fresh dill.

Nutrition Facts

Serving size: about 1 cup

Servings: 8

Amount Per Serving

Calories 93 Calories from Fat 29
% Daily Value
Total Fat 3g 5%
    Saturated Fat 1g 7%
    Monounsaturated Fat 1g
    Trans Fat 0g
Cholesterol 8mg 3%
Sodium 243mg 10%
Total Carbohydrates 15g 5%
    Dietary Fiber 4g 14%
    Sugars 10g
Protein 3g
Vitamin A 5% Vitamin C 16%
Calcium 5% Iron 6%
Vitamin K 1 mcg Potassium 442 mg
Magnesium 29 mg