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Golden Beet and Peach Soup with Tarragon Recipe

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Golden Beet and Peach Soup with Tarragon Recipe

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We had a bumper crop of peaches from our two trees this summer and I've been having fun experimenting with different recipes. After seeing a beet soup recipe in a cookbook, I changed it up a bit to include our homegrown golden beets and to suit our tastes. —Sue Gronholz, Beaver Dam, Wisconsin
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + chilling

Ingredients

  • 2 pounds fresh medium 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 peeled fresh peaches, diced
  • Additional 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 tarragon; refrigerate.
To serve, divide beet mixture among individual bowls; place a spoonful of yogurt mixture into each bowl. Top with diced peaches and additional tarragon. Yield: 6 servings

Test Kitchen tips
  • For a whole different taste sensation, substitute ½ tsp. chopped fresh basil OR fresh thyme OR fresh chives for the tarragon.
  • If you prefer, the herb of your choice may be blended with the beets rather than mixed with the yogurt.
  • For a creamier soup, add additional plain Greek yogurt.
  • Originally published as Golden Beet and Peach Soup in TasteofHome.com 2017

    Nutritional 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.

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    • 2 pounds fresh medium 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 peeled fresh peaches, diced
    • Additional fresh tarragon sprigs
    1. 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.
    2. 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 tarragon; refrigerate.
    3. To serve, divide beet mixture among individual bowls; place a spoonful of yogurt mixture into each bowl. Top with diced peaches and additional tarragon. Yield: 6 servings

    Test Kitchen tips
  • For a whole different taste sensation, substitute ½ tsp. chopped fresh basil OR fresh thyme OR fresh chives for the tarragon.
  • If you prefer, the herb of your choice may be blended with the beets rather than mixed with the yogurt.
  • For a creamier soup, add additional plain Greek yogurt.
  • Originally published as Golden Beet and Peach Soup in TasteofHome.com 2017

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