Beets are in season here in June, which makes this Chilled Beet Soup a seasonal, local, and refreshing Summer lunch or dinner.
makes one quart
- Ingredients -
3 large beets, roughly chopped
1/8 cup olive oil
1/8 cup tarragon vinegar (if not available, use cider vinegar and spinkle in chopped fresh tarragon)
2 teaspoons pepper
1 teaspoon kosher salt
juice from 1/4 lemon
1/2 cup water
1/4 cup heavy cream
1/4 cup Greek yogurt
1/2 carrot, shredded
2 radishes, chopped
4 chives, chopped
small handful fresh dill leaves
- Tools -
Weston Baking Mat
Weston Food Mill or
Cone Strainer
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!
