Red and Golden Beet Soup + Szechuan Salsa / by Daphne Cheng


  • 2 red beets
  • 2 golden beets
  • 1 tbsp olive oil
  • 4 cups water
  • 1 tbsp lemon juice
  • 1 tbsp vinegar
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tbsp olive oil


Heat oven to 375 degrees. Rub beets with olive oil and roast until tender, about 1 hour. Remove from heat, let cool, and peel. Chop and separate the colors.

In a medium pot, add water, lemon juice, vinegar, salt, and pepper. Pour half into another medium pot. Add one color of beet to each pot.

Bring to a boil over high heat, then reduce heat and simmer for 5 minutes. Let cool slightly, then puree each color in a blender until smooth. Adjust seasoning to taste.

Szechuan Salsa


  • 3 tomatoes, quartered
  • 2 stalks celery, chopped
  • 1 tsp Szechuan chili paste or more to taste 
  • 2 tbsp lemon juice
  • ½ tsp black pepper
  • ½ tsp salt


In a food processor, add all ingredients and pulse until it reaches desired texture.

To Serve: Spoon the red beet soup into a bowl, then spoon the golden beet soup over. Take a knife or chopstick and swirl around. Add a spoonful of Szechuan salsa and garnish with cilantro.