Beet soup and roasted beets with herbs and honey


  • 1 yellow onion
  • 1 clove of garlic
  • 1 pear
  • 3 potatoes
  • 4 cooked beets
  • 1 liter of broth approximately
  • 4 tablespoon(s) of yogurt

For the roasted beets

  • 2 raw beets
  • 2 tablespoon(s) of honey
  • hazelnut (or olive) oil

  • a few sprigs of thyme

  • a few sprigs of rosemary


  1. Peel and chop the garlic. Peel the onion, pear and potatoes. Cut them into small cubes. Preheat the oven to 200°/th. 6-7.

  2. Peel the raw beets and cut them into eighths. Arrange the pieces on a baking tray, sprinkle them with honey and 2 tbsp. tablespoon of hazelnut oil. Season with salt and pepper, sprinkle with chopped thyme and rosemary. Bake for 30 minutes.

  3. Meanwhile, in a saucepan, brown the onion and garlic in a little oil, then add the potatoes, cooked beets and pear. Continue cooking for 5 minutes. Cover with broth and cook for another 30 minutes. Salt and pepper with a grinder. Once the vegetables and pear are very tender, put them in a hand blender.

  4. Arrange in bowls or deep plates with the roasted beetroot and add 1 tbsp. tablespoon of yogurt.

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