Sheet Pan Golden Beet and Potato Soup

Roasted Golden Beet and Potato Soup is a perfect soup for soup season! Top with avocado and fresh radish for some zing!

Have you ever made a sheet pan soup? This was my first ever experiment with one and now I want to tell the world how amazing and easy it is!

Simply roast all the vegetables you want in your soup and once they’re done pour them into a pot, add some broth and blend (or you could also add straight to a blender!). No standing over the stove stirring the pot or filling your kitchen with steam (am I the only one without a fan above the stove?).

Not only is this my first sheet pan soup experiment, but also my first time roasting golden beets. I found that when you roast golden beets, most, if not all of them will turn a darkish brown, almost black, colour on the outside! A bit alarming because I thought my soup would be ruined, but once blended with the rest of the ingredients it was fine! So please, don’t freak out when this happens, it doesn’t affect the flavour - thankfully!

So what are you waiting for?! Go make the easiest soup ever! Let me know how you find it!

Sheet Pan Golden Beet and Potato Soup

Serves 5-6 // Vegan, Refined Sugar-Free, No Sugar Added, Vegetarian, Gluten Free, Dairy Free, Paleo, Whole30

INGREDIENTS:

  • 2 lbs golden beets, peeled and chopped into 1/2” pieces

  • 2 Tbs avocado oil or favourite cooking oil

  • 1 lb (2 large) yukon gold or Russet potatoes, peeled (optional), and cut into 1” pieces

  • 2 yellow onions, peeled, chopped

  • 4 garlic cloves, peeled

  • 4 cups broth or water (more if necessary)

  • 1 tsp salt (2tsp if using water)

  • Pinch pepper

  • 1 Tbs freshly squeezed lemon juice

Optional pictured toppings:

  • Avocado

  • Sliced radish

  • Fresh dill

  • Sprouts

  • Hemp hearts

DIRECTIONS:

  1. Preheat oven to 400F.

  2. Roasting beets: Peel the golden beets and cut into 1/2” pieces to ensure a quicker baking time. Lay out on a baking tray and drizzle with 1 Tbs oil and toss to coat. Roast at 400F for 10 minutes. Note that some of them will start to turn black or darken as they roast, this is okay!

  3. Roasting the rest: Meanwhile peel potatoes (if desired) and chop them into 1” pieces. Chop onions. Add potato, onions and whole peeled garlic cloves onto separate baking tray and drizzle with 1 Tbs oil. Toss to coat. Add to oven after beets have been cooking for 10minutes. Bake with beets for an additional 30minutes.

  4. Putting soup together: Once beets and veggies are tender, add them to a large pot if using immersion stick blender or directly into a blender if you have one. Add 4 cups broth or water, 1 tsp salt (2 tsp if using water) and a pinch of pepper. You may need to blend in batches if using a blender.

  5. To serve: Add 1 Tbs freshly squeezed lemon juice and then top with toppings of choice. My favs are radishes and avocado! Enjoy!

Share your creations on Instagram by tagging @foodyfirst and using the hashtag #foodyfirst so I can see!

Styling inspired by Denisse at La Petite Eats!