Chef Ellen

Jump to Recipe Print Recipe


This is a vibrant, delicious way to enjoy golden beets. Golden beets are slightly sweeter than red beets, but both are powerhouses of essential minerals and vitamins. Beets boost whole body detoxification and aid in supporting the immune system.


  • 6 cups to 7 small or 4 to 5 medium golden beets peeled, roughly cut, and boiled until tender (reserve 2 of cooking water)
  • 2 English cucumbers peeled, seeded, and roughly chopped
  • 2 cloves Roasted Garlic see note
  • 1 shallot chopped
  • ¼ cup lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon sherry vinegar
  • Optional garnishes: diced cooked golden beets diced avocado, pickled red onion, lemon juice



  • Blend the beets, cucumbers, garlic, shallot, lemon juice, olive oil, and sherry vinegar in a high speed blender or food processor until completely smooth. I like thick gazpacho, but if you prefer it thinner, add some of the saved beet water and blend. Season with salt to taste.
  • Chill for at least an hour before adding the garnishes of your choice and serving.
  • NOTE: You can also use raw garlic; I prefer roasted as it has a more mellow flavor.