Golden Beet & Peach Soup with Tarragon
One year we had a bumper crop of peaches, so I had fun experimenting. I changed up a beet soup recipe to include our homegrown golden beets and sweet peaches.
—Sue Gronholz, Beaver Dam, WI
Prep: 20 min. • Bake: 40 min. + chilling • Makes: 6 servings
- 2 lbs. fresh golden beets, peeled and cut into 1-in. cubes
- 1 Tbsp. olive oil
- 2 cups white grape-peach juice
- 2 Tbsp. cider vinegar
- ¼ cup plain Greek yogurt
- ¼ tsp. finely chopped fresh tarragon
- 2 medium fresh peaches, peeled and 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 the juice and the vinegar; process until smooth. Refrigerate for at least 1 hour. In a small bowl, combine Greek yogurt and tarragon; refrigerate.
- 3. To serve, divide the beet mixture among individual bowls; place a spoonful of the yogurt mixture into each bowl. Top with diced peaches and additional tarragon.
⅔ cup: 159 cal., 4g fat (1g sat. fat), 3mg chol., 129mg sod., 31g carb. (26g sugars, 4g fiber), 3g pro. Diabetic exchanges: 2 vegetable, 1 fruit, ½ fat.
