Roasted Beet Soup with Fried Goat Cheese

Roasted Beet Soup with Fried Goat Cheese

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Roasted Beet Soup with Fried Goat Cheese takes full advantage of the affinity between beets and goat cheese. Thinking about this combination I created a creamy and rich Passover soup and added sweet crunch from candied pecans.

Coating medallions of goat cheese in crushed pecans is delicious all year round; but for Passover it’s the best substitute for Matzah meal or gluten free panko I can think of. For anyone allergic to nuts, these substitutes work very well.

Roasted Beet Soup with Fried Goat Cheese has a beautiful red color. It can be eaten hot or cold; but I prefer it cold with the fried goat cheese being slightly warm. The creaminess of the goat cheese with the crunch of the nuts (or gf panko) is perfect with the beet soup.

Prep time:15 minutes

Roasted Beet Soup with Fried Goat Cheese

By Gloria Kobrin Published: March 25, 2014

  • Yield:

  • 8 Servings


  • 2 pounds Fresh Beets leaves removed
  • 1 large onion peeled and chopped
  • 2 large Celery Stalks washed, trimmed, and chopped
  • 1/3 cup olive oil
  • 10 ounce log of goat cheese
  • 1/3 cup pecans toasted and finely ground
  • 2/3 cup candied pecans


  • heavy duty tin foil
  • medium soup pot with cover
  • electric food processor steel knife inserted
  • large mixing bowl


  1. Preheat oven to 400° F.
  2. Wrap beets in foil. Roast large beets 60-75 minutes. Small beets take 30-45 minutes. Test them with a fork through the foil to see if they are soft. Allow beets to cool slightly before slipping off their skins and cutting them into coarse chunks.
  3. Pour oil in soup pot. Heat oil over medium flame. Add onions and celery. Stir well. Place cover over pot leaving it a little askew. Allow onions and celery to sauté/steam until they are very soft and onions begin to brown. Remove cover and add beets. Stir well. Pour in four cups water. Stir again. Simmer ingredients for 15 minutes. Let ingredients cool before puréeing them.
  4. Pour 1 1/2-2 cups soup into processor bowl. Process several minutes until mixture is velvety smooth. Scrape soup into mixing bowl. Repeat until all the soup has been puréed. Add one more cup of water if you prefer thinner soup. Chill several hours or overnight in the fridge. You can accelerate cooling by putting bowl in the freezer for about an hour.
  5. To serve soup: Pour one cup puréed soup into each soup bowl. Place one medallion of fried goat cheese in the center of the bowl. Decorate with extra candied pecans.