Roasted Beet Soup with Potato and Dill Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2 pounds beets (about 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 |
1/2 cup plain nonfat yogurt |
fresh dill sprigs |
Directions:
1. Preheat oven to 400°F. 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.
2. 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.
3. 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.
4. Per serving: calories, 213; total fat, 3 g; saturated fat, 2 g; cholesterol, 12 mg Nutritional analysis provided by Bon Appétit
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