Roasted Beet Soup


I love waking up in the morning with fourteen stuffed animals tucked behind my bed. Thank you, Jakey.

I love pinning a sequinned pink bow into the soft locks of a pretty little girl. Thank you, Alyssa.

I love gluing pieces of paper to a cardboard poster until midnight whilst a chatty little lady tells me about all the “weirdo” boys at school. Thank you, Becca.

I love sitting in a Saturday night movie when the handsome guy next to me lifts the armrest and motions me into the nook of his arm. Thank you, Hubby.

I love when our family is packing up and saying thank you to our gracious dinner hosts and a certain tweenager bursts out with a boisterous, “That food was AMAZING, Mayzie. THANK YOU!”

I love feeling like I’ve taught my children to be grateful.

I love when the tween in question finishes up his compliment with, “It’s sooo nice to eat normal food for a change.”

Thank you, Andrew. I love that you eat my food.

Even when it’s beet soup for breakfast.



Roasted Beet Soup


4 red beets
2 tablespoons olive oil
1 small shallot, chopped
2 cups chicken or vegetable Stock
Fresh thyme
Salt & Pepper to taste
2 ounces of crumbled goat cheese or 1/4 cup of sour cream


Preheat oven to 425 degrees. Clean beets and trim the greens from the bulbs. Slice the beets in half and place on a parchment-lined baking sheet. Clean the shallot similarly, slicing off the two ends of the shallt and removing any papery skin. Slice the shallot into fourths and place alongside beets. Drizzle with olive oil. Sprinkle a bit of sea salt and pepper. Roast in preheated oven for 35-45 minutes, or until the beets are soft and tender when poked with a fork. Remove the beets from the oven and allow to cool slightly before scooping the soft flesh from the skin and placing into a blender. Add the roasted shallot, vegetable stock, and fresh thyme. Puree until smooth. Transfer to a small pot, heat until steaming. Salt and pepper to taste. Serve topped with crumbled goat cheese or sour cream. Enjoy.

Happy Love. Happy Valentines Day.

26 Responses to “Roasted Beet Soup”

  1. LOVE beets! Love roasted beets and love soup.
    My dad makes the best borscht ever and I often eat it for breakfast whenever I visit my family in Seattle ;)

  2. Becki Madsen says:

    Brooke, your website looks wonderful! The pictures look great-thank you for letting me take them for your beautiful family! You are one amazing woman!

    • Brooke says:

      Becki-THANK YOU again and again for lending your talent to the site. I’ve posted as official thank you to you (and a link to your beautiful photography site) in my MOJO section. Love you!

  3. Jamica WIlcox says:

    Brooke! Your site is gorgeous!!! I REALLY love it! I can’t wait to try all the buttons and links! Well done.
    AND… I have always loved beets and have always taken a teasing for it. Though I stand alone in my love, I think I’ll serve up this recipe soon (like tomorrow!)

  4. Love your new site design! Gorgeous, just like you :)

    This beet soup is right up my alley (beet-lover here!) Happy VDay!

    • Brooke says:

      Lori, THANK YOU! You are so sweet! Next time we hit up NYC, we’ll have to go beet stompin’ and find some good restraunts that serve them up! Hugs!

  5. Julie says:

    Beautiful – love it! Beet soup with goat cheese is so fab, too.

  6. Laura says:

    Beets and goat cheese?? I can’t wait! I might have to make this when I go home this weekend!! You’re marvelous!

  7. tonilea says:

    This sounds really good. Do you have any nutritional info on it? I am on Weight Watchers and need to know calories, carbs, protein and fat to calculate my points.
    Thanks so much. I just lucked into your blog and it really looks like a great one.

  8. Katie says:

    I love beetroot but I think I’ve only really had them in slices (usually on a burger!) The idea of beet soup is awesome – I have to try it!

  9. […] soup. I took this recipe from Cheeky Kitchen (via Craft) and ran with it. Since I was cooking for one, I cut the recipe in half and still had […]

  10. Joseph Simpson says:

    Mmmmm, made this for hubby and he ate it for breakfast lunch and dinner!

    I replaced the beets with bread and toasted it under a high broil for about 3 min per side. The chicken stock was a little plain on it’s own so I added a can of chicken noodle soup. That did the trick.

  11. Marleeo says:

    I just pulled a 4-5 pound beet from my garden. Wondering what to do with it; I’ll try this beet soup! Sounds delish!

  12. […] soup. I took this recipe from Cheeky Kitchen (via Craft) and ran with it. Since I was cooking for one, I cut the recipe in half and still had […]

  13. […] Roasted Beet Soup CookingJuly 23, 2011No comments This yummy looking Roasted Beet Soup should be some inspiration for you @ Cheeky Kitchen […]

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