Beets

From the "Kids' Corner" - Chilled Beet Soup

Thanks to Benedictine University Dietetic Intern Jackie Castellenet for sharing this recipe. Jackie says: "This soup is great for the summer time because it’s cold! It’s also great to introduce the kids to a new way to eat a vegetable!”

2 tablespoons olive oil, for frying
3 medium carrots, peeled, chopped
1 onion, finely chopped
3 tablespoons balsamic vinegar, red wine vinegar or raspberry vinegar
2 beets, sliced
1 tablespoon honey
2 cups buttermilk or 2 cups milk plus 2 tablespoons lemon juice
salt and pepper
chopped fresh chives and sour cream for garnish, optional

In a large nonstick skillet, heat oil over low heat. Add carrots and onion. Cover; cook over medium low heat until vegetables are just tender, stirring occasionally, about 15 minutes. Add vinegar, cover and cook until vegetables are very tender, about 10 minutes longer, or until the vinegar has reduced. Working in batches, add beets with their liquid, honey, and carrot mixture to blender. Puree. Transfer to large bowl. Mix in buttermilk. Season with salt and pepper. Chill until cold, about 3 hours. (Can be made 2 days ahead, covered and chilled.) To serve, ladle into bowls or mugs. Top with chives and sour cream.

Serves 4.

From www.foodnetwork.com.

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