• COOK TIME | 1 HR

This is one of those recipes that you can whip up in minutes. It’s equally as good warm or cold. It only has 3 ingredients and highlights the sweetness of the season’s fresh beets.


  • 3 cups beets (about 2 medium)
  • 1/2 cup Greek yogurt
  • 1 teaspoon dried dill, or to taste
  • Kosher salt and pepper to taste


  1. Preheat oven to 450°F.
  2. Wash and trim beets. Lay a piece of foil down for each beet, making sure it is large enough to cover the whole beet. Place one beet in the middle of the foil and wrap into a package, like a Hersey’s Kiss. Before closing the top of the package, add a small amount of water, then close up the foil and roast for 1 hour. Let cool until they can be handled, then peel.
  3. Coarsely chop the beets, and add to a high-speed blender, along with the yogurt, dried dill, salt, and pepper. Blend on low-speed until the ingredients are mixed, then turn it to high and blend until it reaches your desired consistency. (I blended for a total of about 45 seconds.) If you’d like your soup a little less viscous, add a little bit of water or broth and give it another whirl.
  4. Top with a dollop of yogurt and sprinkle of dill.