Beet salmorejo is a striking twist on one of Spain's most beloved cold soups. The beetroot brings its characteristic earthy sweetness and a vivid magenta color that turns this simple Andalusian dish into something truly eye-catching on the table.
To balance that natural sweetness, the amount of tomato can be adjusted, though in this version the flavor and color of the beet really take center stage. The result is a rich, creamy and deeply flavorful cold soup that is perfect for warm days.

Contrast is one of the keys to this special salmorejo. It is served with anchovies whose intense flavor complements the sweetness of the beet beautifully, adding a touch of umami in every spoonful. Diced beet adds texture and chopped chives bring color and freshness, all finished with a generous drizzle of extra virgin olive oil.

Ingredients for Beet Salmorejo
This recipe makes 4 servings as a starter.
- 50 g bread
- 2 tablespoons Sherry vinegar
- 2 tomatoes
- 500 g cooked beet
- 1 garlic clove
- Salt
- 100 ml extra virgin olive oil
- 4 anchovies in oil

How to Make Beet Salmorejo Step by Step
1. Soak the bread with vinegar and water
Place 50 g of torn bread in a bowl. Soak it with 2 tablespoons of Sherry vinegar and 2 tablespoons of water, then let it rest for 5 minutes.

2. Chop and add the tomatoes
Wash and chop 2 ripe tomatoes and add them to the bowl with the bread.

3. Chop and add the beet, garlic and salt
Chop 400 g of the cooked beet (reserve the remaining 100 g for garnish) and add it to the bowl along with 1 garlic clove and salt to taste.

4. Blend while adding the olive oil
Transfer all the ingredients from the bowl to a food processor and blend until smooth and lump-free. While blending, slowly pour in 100 ml of extra virgin olive oil until fully incorporated and emulsified.

5. Serve the salmorejo cold with your choice of garnishes
Once the salmorejo is ready, chill it until cold and serve it in bowls. To garnish, chop 1 anchovy per diner, cut the remaining beet into small cubes, and add a fresh green touch with the green part of a spring onion or a little chopped chives.

Tips for the Best Beet Salmorejo
Balance the sweetness
The beet brings an earthy, sweet flavor that defines this dish. If you prefer a less sweet result, adjust the amount of tomato, though this version deliberately highlights the flavor and color of the beet.
Build contrast with toppings
Anchovies are the ideal companion here, their intensity balancing the sweetness of the beet with a savory umami note. Diced beet and chopped chives add texture, color and freshness.
Finish with good olive oil
A generous drizzle of extra virgin olive oil at the end crowns this particular salmorejo and rounds out all the flavors.
| Prep time | 10 minutes |
|---|---|
| Cook time | 0 minutes |
| Total time | 10 minutes |
| Servings | 4 |
| Category | Starter |
| Cuisine | Andalusian |
| Calories per serving | 317 kcal |
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