Red and Golden Beet Soup + Szechuan Salsa

Makes 6 servings


2 red beets

2 golden beets

1 tbsp olive oil

4 cups water

1 tbsp lemon juice

1 tbsp vinegar

1 tsp salt

½ tsp pepper

1 tbsp olive oil


Heat oven to 375 degrees. Rub beets with olive oil and roast until tender, about 1 hour. Remove from heat, let cool, and peel. Chop and separate the colors.

In a medium pot, add water, lemon juice, vinegar, salt, and pepper. Pour half into another medium pot. Add one color of beet to each pot.

Bring to a boil over high heat, then reduce heat and simmer for 5 minutes. Let cool slightly, then puree each color in a blender until smooth. Adjust seasoning to taste.

Szechuan Salsa


3 tomatoes, quartered

2 stalks celery, chopped

1 tsp Szechuan chili paste or more to taste 

2 tbsp lemon juice

½ tsp black pepper

½ tsp salt


In a food processor, add all ingredients and pulse until it reaches desired texture.

To Serve: Spoon the red beet soup into a bowl, then spoon the golden beet soup over. Take a knife or chopstick and swirl around. Add a spoonful of Szechuan salsa and garnish with cilantro.

Photographed by Morgan Ione Yeager