Sunset Soup (Red and Golden Beets)


This recipe is gluten, diary and nut free. It is adapted from my new chef crush, Chef Daphne Cheng’s website, having tasted her amazing vegan food on a recent visit to LadyBird in NYC. (

The beauty of this dish to start, is that the dish is beautiful. It reminds me of a deep sunset on a contemplative day.

It is also 98% beetroot and thus super healthy and full of antioxidants (see other health benefits below). You can spice this dish up a little by adding a little red pepper (I will do this for Mr. B and his asbestos stomach) or you can bathe in its simplicity.


  • 2 red beets
  • 2 golden beets
  • 1 tbsp. olive oil
  • 4 cups water
  • 1 tbsp. lemon juice
  • 1 tbsp. apple vinegar
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 tbsp. coconut oil


  • Heat oven to 350f/180c. Rub the beets with coconut oil and roast until tender, about 1 hour. Make sure to wrap them in foil separately or use two different baking trays to make sure the red doesn’t bleed into the yellow
  • Remove from heat, let cool, peel and chop (still keeping separate)
  • 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.
  • 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.
  • As breathtaking and as vibrant as the sunset!



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