Roasted Beet Soup with Potato and Dill Salad - PCOS-Friendly Recipe

Servings: 4

Lunch

This Roasted Beet Soup with Potato and Dill Salad is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Ingredients

1 1/2 pounds beets (about 5 medium), tops trimmed
12 ounces Yukon Gold potatoes
2 1/2 cups low-fat (1%) milk
4 tablespoons chopped red onion
4 tablespoons chopped fresh dill
3 tablespoons red wine vinegar
1/2 cup plain nonfat yogurt
Fresh dill sprigs

Instructions

Preheat oven to 400 °F. Wrap beets and potatoes separately in foil; seal tightly. Roast on oven rack until tender when pierced with skewer, about 45 minutes for potatoes and 1 1/2 hours for beets. Unwrap and cool completely.
Peel beets; cut into 1-inch pieces and place in blender. Add milk, 2 tablespoons onion, 2 tablespoons chopped dill and vinegar; blend until smooth. Season to taste with salt and pepper. Refrigerate soup until cold, about 1 hour.
Peel potatoes and cut into 1/4-inch dice. Place in medium bowl. Add remaining 2 tablespoons each of onion and chopped dill. Fold in yogurt. (Can be prepared 1 day ahead. Cover beet soup and potato salad separately and refrigerate.) Ladle beet soup into 4 bowls. Top with potato salad; garnish with dill sprigs.

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Frequently Asked Questions

Is Roasted Beet Soup with Potato and Dill Salad good for PCOS?

Yes, this Roasted Beet Soup with Potato and Dill Salad recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Lunch with PCOS?

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 4 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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