Wash the beets and wrap them in foil. Preheat the oven to 380 degrees. Set the beets onto a cooking sheet and bake them for 40 minutes in the oven. In summer, when it is so hot in Arizona that heating up the oven is not fun, I prefer simmering the beets for 40 min on a stovetop (low temperature).
Take out the beets and set them aside to cool.
Chop half of the beets and finely dice the rest.
Add chopped beets, coconut milk, broth, honey, lemon juice, salt, and vinegar into a high-speed blender and blend on high for 60 seconds.
Combine the rest of diced beets and cucumber and refrigerate for at least 2 hours before serving.
Ladle the soup into bowls and add chopped cilantro and green onions. Enjoy!
Zhanna Tarjeft, FNP is a certified Functional Medicine Practitioner and a founder of Sprouts Health Functional Medicine Practice in Gilbert, Arizona. Her articles are a matter of personal opinion and do not constitute direct medical advice. All conditions are unique and require the direct review and care of your own physician. To book an appointment with Zhanna Tarjeft contact her at (480) 550-9551