INGREDIENTS
lb beets ( 4 medium beets, smaller than a tennis ball)
cup red or sweet onion, finely diced, divided
2 garlic cloves
3 small turkish cucumbers, divided
C fresh dill, divided
2 Tablespoons sherry vinegar, plus more to taste
teaspoon kosher salt, more to taste
teaspoon fresh pepper
Garnishes- avocado, diced cucumber, diced beet, finely diced onion, chopped
dill, baby nasturtium leaves, olive oil or yogurt or sour cream
INSTRUCTIONS
Place beets in a medium pot and cover with water. Bring to a boil. Turn heat
down to low and simmer until fork tender all the way through, about 45- 60
minutes. Chill beets and their cooking liquid.
Once beets are cold, slip off their skins using your hands. Slice and place 3
of the 4 beets ( saving one) in a blender with 2 Cups of the cold cooking
liquid ( or use ice water, or cold veggie stock). Add the half of the chopped
onion( about ⅛ cup) , 2 garlic cloves, 2 sliced turkish cucumbers ( saving one)
salt, pepper, vinegar and about ⅔ of the fresh dill ( saving some for garnish).
Blend until very smooth. Taste and adjust salt and vinegar. Place in the
refrigerator until ready to serve.
Prep the garnishes. Finely dice remaining beet, cucumber, avocado and chop the
remaining dill. Pour chilled beet soup (the colder it is, the better) into
bowls. Top with with the garnishes. Drizzle with a little olive oil or a swirl
of yogurt or sour cream if you like. Serve immediately!