Serves 4
75 min
Beet Soup with Feta
Recipe GLPRb778b199300080
A vibrant, earthy Greek-inspired beet soup finished with creamy crumbled feta cheese. Fresh roasted beets are simmered with onion, stock, and roasted tomato sauce, then topped with tangy feta for a beautiful, satisfying first course or light meal.
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Ingredients
3 to 4 medium beets (1 to 1 1/4 pounds total), scrubbed
1 tablespoon olive or sunflower oil
1 medium onion, finely chopped
2 cups good-quality beef, chicken, or vegetable stock
1/2 cup roasted tomato sauce
3/4 cup crumbled Greek feta cheese
Salt and freshly ground black pepper to taste
Directions
Preheat your oven to 400°F. Wrap each beet individually in foil and place on a baking sheet. Roast for 45 to 60 minutes, until a fork easily pierces the flesh. Remove from the oven and let cool slightly.
Once the beets are cool enough to handle, rub off the papery skin with your fingers. Peel completely and cut into 1/2-inch dice.
Heat the oil in a large pot over medium heat. Add the chopped onion and sauté for 4 to 5 minutes, stirring occasionally, until softened and fragrant.
Pour in the stock and roasted tomato sauce, stirring well to combine. Add the diced beets and bring the mixture to a simmer.
Simmer for 10 to 15 minutes to allow the flavors to meld. Season with salt and freshly ground black pepper to taste.
Ladle the soup into bowls and top each serving with a generous handful of crumbled feta cheese. Serve immediately.
