1 1/2 cups buttermilk or kefir (preferably low- or full-fat)
2 tablespoons chopped scallions
2 tablespoons of red onion
2 tablespoons of Freshly ground black pepper
1/4 cup lemon juice
4 teaspoons finely chopped dill
Directions
Preheat oven to 400ºF. Lay the beets out on a Baking Mat-lined baking sheet. Drizzle the beets with the oil and vinegar, then sprinkle with salt and pepper. Roast at 400º for 45 minutes to an hour, until the beets are soft and browned.
Once roasted, use your Food Mill or Cone Strainer to press the beets into a puree, leaving behind the skin. In a medium bowl, mix together the beet puree, lemon juice, water and cream. Place into the refrigerator to chill for one hour.
While the soup chills, shred your carrots, chop your radishes, chop your chives, and separate the dill leaves from the stem. Once you're ready to serve the soup, scoop a dollop of Greek yogurt onto the top, then sprinkle on the carrot, radish, chives and dill. Enjoy!
1 1/2 cups buttermilk or kefir (preferably low- or full-fat)
2 tablespoons chopped scallions
2 tablespoons of red onion
2 tablespoons of Freshly ground black pepper
1/4 cup lemon juice
4 teaspoons finely chopped dill
Directions
Preheat oven to 400ºF. Lay the beets out on a Baking Mat-lined baking sheet. Drizzle the beets with the oil and vinegar, then sprinkle with salt and pepper. Roast at 400º for 45 minutes to an hour, until the beets are soft and browned.
Once roasted, use your Food Mill or Cone Strainer to press the beets into a puree, leaving behind the skin. In a medium bowl, mix together the beet puree, lemon juice, water and cream. Place into the refrigerator to chill for one hour.
While the soup chills, shred your carrots, chop your radishes, chop your chives, and separate the dill leaves from the stem. Once you're ready to serve the soup, scoop a dollop of Greek yogurt onto the top, then sprinkle on the carrot, radish, chives and dill. Enjoy!
