Taste of Home
Golden Beet and Peach Soup with Tarragon
TOTAL TIME: Prep: 20 min. Bake: 40 min. + chilling
YIELD: 6 servings
One summer we had a bumper crop of peaches from our two trees, so I had fun experimenting with different recipes. After seeing a beet soup recipe in a cookbook, I changed it a bit to include our homegrown golden beets and sweet peaches. —Sue Gronholz, Beaver Dam, Wisconsin
Ingredients
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2 pounds fresh golden beets, peeled and cut into 1-inch cubes
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1 tablespoon olive oil
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2 cups white grape-peach juice
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2 tablespoons cider vinegar
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1/4 cup plain Greek yogurt
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1/4 teaspoon finely chopped fresh tarragon
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2 medium fresh peaches, peeled and diced
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Fresh tarragon sprigs
Directions
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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.
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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 chopped tarragon; refrigerate.
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3.
To serve, divide beet mixture among individual bowls; place a spoonful of yogurt mixture in each bowl. Top with diced peaches and tarragon sprigs.
Nutrition 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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