Recipes / Beets

Beet & Cucumber Soup

4 medium cooked beets, trimmed
3 to 4 scallions, chopped
1 cucumber, peeled, seeded, chopped
1 teaspoon grated fresh horseradish
1 tablespoon wine vinegar
1 cup beet juice (or reserved cooking water)
1 cup chicken broth
Salt and freshly ground pepper
Sour cream & dill sprigs for garnish

Peel and coarsely chop cooked beets. Place beets, scallions, cucumbers, horseradish, and wine vinegar in food processor. Add some of the liquids to blend. Puree, but not too fine. Thin to desired consistency with beet juice and broth. Season, and chill several hours. Pour into individual bowls and garnish with spoonful of sour cream and sprinkling of dill.

Makes 6 cups.

Adapted from www.foodnetwork.com.

<< About Sage - Salvia officinalis | Main | Cabbage & Fruit Slaw >>