Roasted Beetroot & Dandelion Herb Soup with Goat Cheese
Earthy roasted beets meet delicate dandelion greens in a creamy soup, brightened with lemon and topped with tangy goat cheese. This french-inspired soups ready in about 65 minutes pairs medium beetroots, dandelion greens, medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 medium beetroots
- 2 cups dandelion greens
- 1 medium onion
- 2 cloves garlic
- 4 cups vegetable broth
- 1 tsp thyme
- 1/2 cup goat cheese
- 2 tbsp olive oil
- 1 tsp lemon zest
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss cubed beetroots (1 inch) with 1 tbsp olive oil, salt, and pepper; roast for 25 minutes until fork-tender.
- Step 2: Sauté diced onion and minced garlic in remaining 1 tbsp olive oil over medium heat for 5 minutes until translucent and sweet.
- Step 3: Add roasted beets, dandelion greens, and thyme to the pot with vegetable broth; simmer uncovered for 15 minutes until greens are wilted.
- Step 4: Use an immersion blender to purée soup until completely smooth, then stir in lemon zest and adjust salt to taste.
- Step 5: Ladle into bowls and swirl in 1 tbsp goat cheese per serving until melted and creamy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Beetroot & Dandelion Herb Soup with Goat Cheese take to make?
Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Beetroot & Dandelion Herb Soup with Goat Cheese?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium beetroots from drying out.
Can I substitute ingredients in Roasted Beetroot & Dandelion Herb Soup with Goat Cheese?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Beetroot & Dandelion Herb Soup with Goat Cheese for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Roasted Beetroot & Dandelion Herb Soup with Goat Cheese?
French soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
