Beet-Raspberry Cold Soup


  • 3 medium beets
  • 250 gr. raspberries (leave some out to garnish)
  • fresh mint
  • 150 gr. Greek yogurt
  • juice of 1 lime
  • 2 tablespoons raspberry vinegar (or balsamic vinegar)
  • 100 ml. water (or more)
  • + 3 more ingredients
    • salt and pepper
    • honey or sugar to taste
    • for serving: ice cubes with mint and raspberries

Wash and scrub the whole beets to clean off any dirt. Take a large piece of aluminum foil and wrap each beet, then place in the oven and roast approximately 1 to 2 hours (depending on the size of your beets) or until tender and easily pierced with the tip of a fork, at 180 degree C. Remove from o...

View full recipe at SpringPad


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