Chilled Beet and Buttermilk Soup

This Polish-inspired chilled soup is perfect for when it is hot and steamy outside, and you can't beat the color of a beet!

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2 lbs beets, preferably red but any color will work
1 onion, slcied thinly
4 cloves garlic, sliced thinly
1/4 cup apple cider vinegar
3 cups water
1 tsp salt
1 cup buttermilk


  1. Heat oven to 375F
  2. Wash the beets and then place them in a baking dish with 1/4 cup of water, cover, and steam-roast until tender, then remove from the oven and remove the skins either with a paring knife or by rubbing them with a towel
  3. While the beets roast, toss the onions and garlic with olive oil and a big pinch of salt, and place in a roasting dish and bake uncovered until soft
  4. When the onions are soft, remove from the oven and add the vinegar scrapping up any browned bits that were on the pan
  5. In a blender buzz the beets, cooked onion mixture, water and salt into a smooth soup
  6. Finish with the buttermilk and taste to adjust the seasoning adding more salt and vinegar as desired