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Ingredients
- 1Â 1/2 lb beets - (abt 5 medium) tops trimmed
- 12 ounce Yukon Gold potatoes
- 2Â 1/2 c. low-fat (1%) lowfat milk
- 4 Tbsp. minced red onion
- 4 Tbsp. minced fresh dill
- 3 Tbsp. red wine vinegar
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 c. plain nonfat yogurt
- Â Â Fresh dill sprigs
Directions
- Preheat oven to 400 degrees. Wrap beets and potatoes separately in foil; seal tightly. Roast on oven rack till tender when pierced with skewer, about 45 min for potatoes and 1 1/2 hrs for beets. Unwrap and cold completely.
- Peel beets; cut into 1-inch pcs and place in blender. Add in lowfat milk, 2 Tbsp. onion, 2 Tbsp. minced dill and vinegar; blend till smooth. Season to taste with salt and pepper. Chill soup till cool, about 1 hour.
- Peel potatoes and cut into 1/4-inch dice. Place in medium bowl. Add in remaining 2 Tbsp. each of onion and minced dill. Mix in yogurt. (Can be prepared 1 day ahead. Cover beet soup and potato salad separately and chill.) Ladle beet soup into 4 bowls. Top with potato salad; garnish with dill sprigs.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 4 servings | |
| Calories 141 | |
| Calories from Fat 11 | 8% |
| Total Fat 1.27g | 2% |
| Saturated Fat 0.7g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 109mg | 5% |
| Potassium 794mg | 23% |
| Total Carbs 28.68g | 8% |
| Dietary Fiber 4.4g | 15% |
| Sugars 10.28g | 7% |
| Protein 4.83g | 8% |
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