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  • 3 medium-sized beet bulbs (ends cut)
  • ¼ cup fresh lemon juice (plus 1 teaspoon fresh lemon zest for garnish)
  • 1 cup water
  • ½ cup pine nuts
  • 2 cloves garlic
  • 2 whole peeled oranges (cut into segments (plus 1 teaspoon orange zest for garnish))
  • Unrefined sea salt (to taste)
  • Finely chopped cucumber and radishes (for garnish)


  1. Preheat oven to 350 degrees.
  2. Wrap each beet bulb in parchment paper. Place the wrapped beet bulbs on a heavy cookie sheet. Roast beets for 30 to 35 minutes, or until just tender. Remove beets from oven, carefully unwrap and let cool. When beets are cool enough to handle, coarsely chop.
  3. To a high-speed blender, add ½ of the chopped beets, lemon juice and water. Process until very smooth. Add the remaining beets and process again. Add the pine nuts, garlic and orange segments and process until very smooth. Season with salt to taste.
  4. Transfer soup to a large bowl, cover and chill for 2-3 hours. Garnish with chopped cucumber and radish.

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