Chilled Beet and Yogurt Soup with Fresh Dill

🧂 Ingredients

• 2.5 lbs. beets

  about 6 medium beets without tops
• 2 cups finely diced cucumbers
• 3 scallions

  sliced green and white top
• 2 cups plain Greek yogurt

  I used 2%
• 2 tbsp maple syrup
• 2 tsp salt
• 2.5 tbsp white balsamic vinegar
• 3 tbsp finely chopped fresh dill

  plus more for garnish

Instructions

• 1 Scrub beets well, place in a large pot of salted boiling water and cook until
  easily pierced with a fork (about 35-45 minutes depending on the size of the
  beets).
• 2 Remove beets with a slotted spoon and set aside to cool. Strain beet cooking
  liquid through a fine sieve (or a cheesecloth over a colander
  [https://abraskitchen.com/rgtz]) and allow to cool. You should have at least 4
  cups of beet cooking liquid.
• 3 When beets are cool enough to handle remove the skin by peeling with a small
  pairing knife or rubbing off with your hands. Reserve half of the beets for the
  “broth” and dice the other half and add to a large bowl
  [https://abraskitchen.com/xgxc] with the diced cucumber, scallion, and dill.
• 4 In a blender [https://abraskitchen.com/VitaMix] combine beet cooking liquid,
  yogurt, half of the beets, vinegar, maple syrup, and salt. Blend until smooth
  and well combined. Pour liquid into the bowl with chopped beets, cucumber,
  scallion, and dill.
• 5 Cover and allow to chill in the refrigerator for at least 3 hours.
• 6 Serve chilled with an extra dollop of Greek yogurt and fresh dill.

Nutrition Info