Golden Beet and Peach Soup with Tarragon

Name: Golden Beet and Peach Soup with Tarragon
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Ingredients: 2 pounds fresh golden beets, peeled and cut into 1-inch cubes; 1 tablespoon olive oil; 2 cups white grape-peach juice; 2 tablespoons cider vinegar; 1/4 cup plain Greek yogurt; 1/4 teaspoon finely chopped fresh tarragon; 2 medium fresh peaches, peeled and diced; Fresh tarragon sprigs

Total Time Prep: 20 min. Bake: 40 min. + chilling

Yield 6 servings

Test Kitchen Approved

One summer we had a bumper crop of peaches from our two trees, so I had fun experimenting with different recipes. After seeing a beet soup recipe in a cookbook, I changed it a bit to include our homegrown golden beets and sweet peaches. —Sue Gronholz, Beaver Dam, Wisconsin

Ingredients

2 pounds fresh golden beets, peeled and cut into 1-inch cubes
1 tablespoon olive oil
2 cups white grape-peach juice
2 tablespoons cider vinegar
1/4 cup plain Greek yogurt
1/4 teaspoon finely chopped fresh tarragon
2 medium fresh peaches, peeled and diced
Fresh tarragon sprigs

Directions

Preheat oven to 400°. Place beets in a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast until tender, 40-45 minutes. Cool slightly.
Transfer beets to a blender or food processor. Add juice and vinegar; process until smooth. Refrigerate at least 1 hour. In a small bowl, combine Greek yogurt and chopped tarragon; refrigerate.
To serve, divide beet mixture among individual bowls; place a spoonful of yogurt mixture in each bowl. Top with diced peaches and tarragon sprigs.

Nutrition Facts

2/3 cup: 159 calories, 4g fat (1g saturated fat), 3mg cholesterol, 129mg sodium, 31g carbohydrate (26g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1 fruit, 1/2 fat.

Recipe Creator

Community Cook