Roasted Beet Soup With Potato And Dill Salad

Roasted Beet Soup With Potato And Dill Salad
Roasted Beet Soup With Potato And Dill Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1 1/2

    pounds beets - (abt 5 medium) tops trimmed

  • 12

    ounces Yukon Gold potatoes

  • 2 1/2

    cups low-fat (1%) milk

  • 4

    tablespoons chopped red onion

  • 4

    tablespoons chopped fresh dill

  • 3

    tablespoons red wine vinegar

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1/2

    cup plain nonfat yogurt

  • Fresh dill sprigs

Directions

Preheat oven to 400 degrees. Wrap beets and potatoes separately in foil; seal tightly. Roast on oven rack until tender when pierced with skewer, about 45 minutes for potatoes and 1 1/2 hours for beets. Unwrap and cool completely. Peel beets; cut into 1-inch pieces and place in blender. Add milk, 2 tablespoons onion, 2 tablespoons chopped dill and vinegar; blend until smooth. Season to taste with salt and pepper. Refrigerate soup until cold, about 1 hour. Peel potatoes and cut into 1/4-inch dice. Place in medium bowl. Add remaining 2 tablespoons each of onion and chopped dill. Fold in yogurt. (Can be prepared 1 day ahead. Cover beet soup and potato salad separately and refrigerate.) Ladle beet soup into 4 bowls. Top with potato salad; garnish with dill sprigs. This recipe yields 4 servings. Per serving: calories, 213; total fat, 3 g; saturated fat, 2 g; cholesterol, 12 mg.

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