Spanish Roasted Beet and Horseradish Consommé

Name: Spanish Roasted Beet and Horseradish Consommé
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 4 whole (600 g) medium red beets, unpeeled, scrubbed clean, halved; 2 tablespoons (30 ml) extra-virgin olive oil, divided; to taste sea salt; to taste freshly ground black pepper; 2 medium (300 g) yellow onions, halved, unpeeled, charred side down on roasting sheet; 6 cups (1440 ml) vegetable broth (preferably homemade or low-sodium); 4 sprigs (8 g) fresh thyme sprigs, tied together with kitchen twine; 2 ounces (60 g) fresh horseradish root, peeled, finely grated (do this just before finishing the consommé); 1 tablespoon (15 ml) sherry vinegar; ½ teaspoon (1½ g) smoked Spanish paprika (pimentón) (optional)

From the MyKitchenBank Kitchen

A refined, crystal-clear consommé built on the foundation of roasted beets and vegetable broth, brightened with fresh horseradish and finished with thyme. This Spanish-influenced soup balances earthy sweetness with peppery heat, served in small portions as an elegant first course or light main.

Prep: 25 min
Cook: 45 min
Wait: 1 hr
Total: 2 hr 10 min
Makes: 6 servings (about 1 cup / 240 ml each)

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Ingredients

6 servings

4 whole (600 g) medium red beets, unpeeled, scrubbed clean, halved
2 tablespoons (30 ml) extra-virgin olive oil, divided
to taste sea salt
to taste freshly ground black pepper
2 medium (300 g) yellow onions, halved, unpeeled, charred side down on roasting sheet
6 cups (1440 ml) vegetable broth (preferably homemade or low-sodium)
4 sprigs (8 g) fresh thyme sprigs, tied together with kitchen twine
2 ounces (60 g) fresh horseradish root, peeled, finely grated (do this just before finishing the consommé)
1 tablespoon (15 ml) sherry vinegar
½ teaspoon (1.5 g) smoked Spanish paprika (pimentón) (optional)

Equipment (9)

Rimmed baking sheet (16×12 inch / 41×30 cm)
Large heavy-bottomed pot (4–5 quart / 4–5 liter)
Fine-mesh strainer or sieve
Cheesecloth
Wooden spoon
Sharp knife
Microplane or box grater
Small ladle
Bowls for serving

Steps

Before you start

Preheat oven to 400°F (200°C)
Have fresh horseradish root on hand—bottled horseradish will not give the same result
Read through the straining process; it requires cheesecloth or a fine-mesh strainer and patience

1
Roast beets and onionsOven 400°F / 205°C
- Toss beet halves and onion halves with 1 tablespoon (15 ml) of olive oil, a pinch of sea salt, and black pepper.
- Arrange on a rimmed baking sheet with onion halves cut-side down.
- Roast in a 400°F (200°C) oven for 35–40 minutes, until beets are completely tender when pierced with a fork and onion edges are charred.
- The beets should give no resistance.
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Ready when: Beets are fork-tender; onions are charred at edges
Tip: Do not peel beets before roasting—the skins protect the interior color and flavor.
2
Cool and peel beets
- Remove the baking sheet from the oven and let cool for 10 minutes until you can handle the beets.
- Once cool enough, rub the beet skins away under cool running water or with a clean towel—they should slip off easily.
- Cut peeled beets into chunks (about 2 inches / 5 cm).
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Ready when: Skins slip away easily; beets are fully cooled
Tip: Wear disposable gloves or let them cool longer if handling raw beet stains bothers you.
3
Build the broth base
- Place a large heavy-bottomed pot over medium-high heat and add the remaining 1 tablespoon (15 ml) of olive oil.
- Once shimmering, add the charred onion halves (still in their skins) and roasted beet chunks.
- Stir gently for 2–3 minutes to release aromatics.
- Pour in the vegetable broth, add the thyme bundle, and bring to a gentle simmer.
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Ready when: Broth reaches a gentle simmer with small bubbles breaking the surface
Tip: Keep onion skins in for now—they add color and flavor but are removed during straining.
4
Simmer and infuse
- Reduce heat to medium-low and maintain a gentle simmer for 20 minutes.
- Do not let it boil vigorously, as this will make the broth cloudy.
- Stir occasionally and allow the beet and thyme flavors to fully infuse the broth.
- The liquid should deepen in color.
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Ready when: Broth is a deep magenta; thyme aroma is pronounced
Tip: Gentle simmering keeps the broth clear rather than cloudy; avoid aggressive boiling.
5
Strain the consommé
- Set a fine-mesh strainer lined with damp cheesecloth over a large clean bowl.
- Carefully pour the broth through, letting it drip naturally—do not press the solids or stir, as this clouds the consommé.
- This may take 5–10 minutes.
- Discard the solids.
- You should have about 5½ to 6 cups (1320–1440 ml) of clear, bright consommé.
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Ready when: Clear, magenta-colored liquid has dripped through; solids remain in cheesecloth
Tip: Do not rush or press the solids; patience yields a perfectly clear consommé.
6
Season and finish
- Return the strained consommé to the pot and bring to a bare simmer over medium heat.
- Grate the fresh horseradish root finely using a microplane or box grater—do this just before adding.
- Stir in the grated horseradish and sherry vinegar.
- Add smoked paprika if using.
- Taste and adjust with sea salt and black pepper.
- Simmer for 1–2 minutes more to marry the flavors.
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Ready when: Consommé is hot, aromatic, and horseradish is fully integrated; flavor is balanced
Tip: Grate horseradish just before serving—it volatilizes quickly and loses potency when exposed to air.
7
Serve immediately
- Ladle the consommé into small bowls (about 1 cup / 240 ml per serving).
- Serve hot.
- Optional garnishes include a small dollop of sour cream, a few fresh thyme leaves, or a thin slice of radish for texture contrast.
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Ready when: Consommé is steaming and aromatic
Tip: Consommé is best served in warmed bowls to retain heat; serve as soon as it is ready for maximum horseradish freshness.

Good to know

Tips

Roasting the beets caramelizes their natural sugars and deepens the earthy flavor—do not skip this step by using raw beets.
Fresh horseradish is crucial for the peppery bite; jarred and cream-based versions will mute the soup's personality. Grate it just before adding.
A perfectly clear consommé requires patience during straining; the slower the liquid passes through the cheesecloth, the clearer the result.
Serve in small, warmed bowls as an elegant first course, or pair with crusty bread and a sharp cheese for a light lunch.

Make ahead

The consommé base (through straining) can be made up to 2 days ahead and stored in the refrigerator. Gently reheat before adding fresh horseradish and finishing with vinegar and paprika just before serving.

Storage & reheating

Refrigerator: up to 3 days in an airtight container. Freezer: up to 1 month (freeze without the fresh horseradish). To reheat, thaw if frozen and warm gently in a pot over medium heat until steaming; do not boil. Finish with fresh grated horseradish, sherry vinegar, and seasoning just before serving.

Substitutions

fresh thyme sprigs → 2 teaspoons (2 g) of dried thyme or 1 bay leaf. Dried thyme is more concentrated; use half the amount. Bay leaf gives a different but pleasant herbal note.
fresh horseradish root, peeled → 2 tablespoons (30 ml) of prepared horseradish (jarred). Use the jarred product without cream or mayo. It is less sharp than fresh root; taste and adjust quantity.
sherry vinegar → red wine vinegar or white wine vinegar. Sherry vinegar has subtle sweetness; others are brighter and more acidic. Start with 1 teaspoon and adjust to taste.
smoked Spanish paprika (pimentón) → sweet or hot paprika. Spanish smoked paprika adds smokiness; standard paprika is milder and less complex but still delicious.