Roasted Beet Soup With Potato And Dill Salad

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Beets - (abt 5 medium) - tops trimmed
12 oz	340g	Yukon Gold potatoes
2 1/2 cups	592ml	Low-fat (1%) milk
4 tablespoons	60ml	Chopped red onion
4 tablespoons	60ml	Chopped fresh dill
3 tablespoons	45ml	Red wine vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Plain nonfat yogurt
		Fresh dill sprigs

Recipe Instructions

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.

Source:
Bon Appetit, August 2000

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