Recipes and Cooking Beet and Apple Soup with Horseradish Cream Combining fresh beets and apple create a mellow, slightly sweet soup recipe. Pureeing in a food processor or with an immersion blender makes it smooth and luscious. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 4, 2021 Print Share Share Tweet Pin Email Photo: Andy Lyons Start To Finish Time: 50 mins Servings: 6 Yield: 6 to 8 sidedish servings Jump to Nutrition Facts Ingredients 10 medium beets (about 2-1/2 pounds) 1 medium sweet onion, chopped 1 medium potato, peeled and chopped 1 small cooking apple, such as Granny Smith or Gala, peeled, cored, and chopped 3 14.5 ounce cans reduced-sodium chicken broth Salt Ground black pepper 2 tablespoon dry sherry or white balsamic vinegar 1 8 ounce carton sour cream 2 tablespoon prepared horseradish ¼ teaspoon cayenne pepper 1 recipe Skillet Beets (optional) Skillet Beets 2 reserved beets 2 tablespoon vegetable oil Directions Peel eight of the beets* and cut each into 1-inch pieces. (Reserve remaining two beets to make Skillet Beets.) In a 4-quart Dutch oven combine the chopped beets, onion, potato, apple, and broth; bring to boiling. Reduce heat. Simmer, covered, 25 to 30 minutes or until tender. Cool about 5 minutes. Transfer soup, half at a time, to a food processor. Cover; process until smooth. (Or blend with immersion blender.) Return to Dutch oven. Stir in sherry. Season to taste with salt and black pepper. Heat through. For horseradish cream, in a small bowl combine sour cream, horseradish, and cayenne pepper; stir about 1/2 cup of the cream mixture into the hot soup. Set aside remaining cream mixture. To serve, ladle soup into bowls. Top with a dollop of the remaining horseradish cream and, if desired, Skillet Beets. Skillet Beets Trim tops from beets to leave 1 inch of stem. Peel and thinly slice beets lengthwise from top to bottom. In a large skillet cook beet slices in hot oil over medium heat 8 minutes or until tender, turning once. *Tip: Peel beets with a sharp vegetable peeler or paring knife. To avoid staining your hands, wear rubber gloves. Print Nutrition Facts (per serving) 222 Calories 9g Fat 31g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 222 % Daily Value * Total Fat 9g 12% Saturated Fat 5g 25% Cholesterol 17mg 6% Sodium 729mg 32% Total Carbohydrate 31g 11% Total Sugars 17g Protein 7g Vitamin C 17.1mg 86% Calcium 90.9mg 7% Iron 1.6mg 9% Potassium 791mg 17% Folate, total 189.5mcg Vitamin B-12 0.1mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.