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Serves
8 as a starter, 6 for lunch.
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
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Ingredients
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6
organic golden beets
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2 cups
best quality vegetable stock
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1 cup
non-fat Greek yogurt
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1 cup
low-fat sour cream
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1/2 teaspoon
saffron threads
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juice of one Meyer lemon
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1 tablespoon
organic cane sugar
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1 teaspoon
sea salt
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1/2 teaspoon
ground white pepper
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3
scallions chopped, white and light green parts
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1
hothouse cucumber, seeded, large dice
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1/3 cup
fresh dill, chopped
Directions
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Wash and top the beets. Boil until tender, about one hour of cooking.
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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.
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In a large bowl, whisk together the cooking liquid, stock, yogurt, sour cream, saffron, lemon juice and sugar. Add salt and pepper.
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Add the beets, scallions, cucumber and dill.
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Stir and chill 6-8 hours. Garnish with a dollop of yogurt and some chopped dill before serving.
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