After creating the amazingness that is Beet Hummus, (now my favorite snack, totally addicted!) I became obsessed with making other recipes with roasted beets.
As I was chatting with my friend that works at my favorite neighborhood spot, Queenstown Public House, he mentioned they were wanting to add a chilled soup to their appetizer list for the summer.
Since I was on my “I want to put beets in everything” kick at the time, I suggested a chilled beet soup, then I thought to myself, “I should make that for LLB” and so I did!
As soon as I made it and began to slurp it up, I immediately envisioned little shot glasses of this chilled soup served at a summer party, cool, refreshing and delicious!
It would also make a beautiful start to a Mother’s Day Menu this weekend. Yes, Mother’s Day is Sunday, go buy your Mom something amazing because Mom’s are the best
- 1 lb beets (peeled & quartered)
- 1 tbsp Enzo Olive Oil
- 1 tbsp balsamic vinegar
- 1 cup greek yogurt
- ½ cup vegetable stock
- 2 cloves garlic
- 1 lemon (juiced)
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp fresh dill (garnish)
Preheat the oven to 450°.
Place the beets in a “foil basket” with the olive oil and balsamic vinegar.
Wrap the foil around the beets and place in the oven for 45-60 minutes.
Remove from the oven, open the foil and allow the beets to cool 10-15 minutes.
Place the beets in a food processor with the greek yogurt, vegetable stock, garlic, lemon juice, salt and pepper.
Blend until smooth and creamy.
Place in the refrigerator and chill for 30-60 minutes.
Serve with a sprinkle of fresh dill.
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.