Author Notes: I was slow to appreciate beets and used to complain that they tasted "like dirt".One Christmas lunch, our daughter-in-law brought a lovely salad with roasted golden beets. I became hooked on them! This morning, I woke up with an idea for a chilled soup and found beautiful organic golden beets and dill at the market. Obviously, I'm ahead of season but spring is just around the corner in San Diego, and gardens here are beginning to "pop". - Lizthechef
Serves 8 as a starter, 6 for lunch.
- 6 organic golden beets
- 2 cups best quality vegetable stock
- 1 cup non-fat Greek yogurt
- 1 cup low-fat sour cream
- 1/2 teaspoon saffron threads
- juice of one Meyer lemon
- 1 tablespoon organic cane sugar
- 1 teaspoon sea salt
- 1/2 teaspoon ground white pepper
- 3 scallions chopped, white and light green parts
- 1 hothouse cucumber, seeded, large dice
- 1/3 cup fresh dill, chopped
- Wash and top the beets. Boil until tender, about one hour of cooking.
- Drain the cooked beets, saving two cups of the cooking liquid.Cool and remove skins. Strain the cooking liquid and cut the beets into large dice. Set beets and liquid aside.
- In a large bowl, whisk together the cooking liquid, stock, yogurt, sour cream, saffron, lemon juice and sugar. Add salt and pepper.
- Add the beets, scallions, cucumber and dill.
- Stir and chill 6-8 hours. Garnish with a dollop of yogurt and some chopped dill before serving.
- This recipe was entered in the contest for Your Best Beets