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| Love that there aren't many ingredients! |
1 1/2 pounds beets (about 6 medium) trimmed & scrubbed
4oz. shallots (about 4 medium) peeled & cut into 1/2 inch slices
2 garlic cloves
1 Tbsp. olive oil
1-2 tsp. balsamic vinegar
1/4 tsp both salt & pepper
2 Tbsp toasted chopped walnuts
4 tsp. snipped fresh dill
4 tsp. low-fat plain Greek yogurt
1. Preheat oven to 400F
2. In a shallow baking pan place beets, shallots and garlic. Pour the olive oil over the beets and stir to coat the vegetables. Cover the pan tightly with aluminum foil and roast until the beets are very tender when pierced with a knife, about 50 minutes.
3. When the beets are cool enough to handle, peel the skins off. Coarsely chop them and place them in a food processor with the garlic and shallots.
4. Pour 1 cup of water into the pan and use a wooden spoon to scrape any browned bits from the bottom of the pan (place the pan over low heat, if necessary, to help scrape the bottom clean). Transfer the water and drippings to the food processor. Process until smooth. Transfer to a saucepan and add 2 cups water. Heat over medium heat and stir in 1-2 tsp. balsamic vinegar, salt and pepper.
5. Spoon soup into four bowls and top each with walnuts, dill & yogurt.
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| an easier version to Borscht |
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| Recipe taken directly from this book |
