Greek Pasta Salad - Cook For Your Life

Cold Beet Soup with Honeyed Ricotta

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Clock Icon for Prep Time 45 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 9 ingredients

Pretty to look at and lovely to eat, this cold beet soup with honeyed ricotta is a tasty dish for the first warm days of spring. Brimming with natural sweetness, balsamic vinegar and cancer...


  • 2 quarts vegetable stock
  • 2 large beets, peeled and chopped
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • 1 cup ricotta cheese
  • ½ cup Greek yogurt
  • 2 tablespoons honey
  • 1 cup balsamic vinegar
  • Salt and pepper to taste

Nutrition Facts


177 cals


7 g

Saturated Fat

4 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

2 g


21 g


16 g


2 g


8 g


1062 mg


  1. In a large pot over high heat, combine stock, beets, rosemary, and thyme. Bring to a boil and cook beets until very tender, about 25 minutes. Once beets are cooked, allow to cool. Blend soup until very smooth and season with salt and pepper. Refrigerate until chilled.
  2. In a small bowl, mix together ricotta, yogurt, and honey. Season with salt and pepper. Set aside to chill.
  3. In a small pot, bring balsamic vinegar to a simmer. Reduce by half. Set aside to cool.
  4. When you are ready to eat, serve each bowl of beet soup with a dollop of ricotta mixture swirled in, and a drizzle of the reduced balsamic vinegar.

Chef Tips

You can make the soup ahead of time up to the end of step 1 and freeze it in portions. When you want to eat it, leave it to defrost in the fridge before adding the ricotta etc.

If you can find it, you can drizzle the soup with Saba, which is thick syrupy version of pungently sweet balsamic vinegar, and pass on making the reduction.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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