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Golden Beet and Peach Soup with Tarragon

One summer we had a bumper crop of peaches from our two trees, so I had fun experimenting with different recipes. After seeing a beet soup recipe in a cookbook, I changed it a bit to include our homegrown golden beets and sweet peaches. —Sue Gronholz, Beaver Dam, Wisconsin
  • Total Time
    Prep: 20 min. Bake: 40 min. + chilling
  • Makes
    6 servings

Ingredients

  • 2 pounds fresh golden beets, peeled and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 2 cups white grape-peach juice
  • 2 tablespoons cider vinegar
  • 1/4 cup plain Greek yogurt
  • 1/4 teaspoon finely chopped fresh tarragon
  • 2 medium fresh peaches, peeled and diced
  • Fresh tarragon sprigs

Directions

  • 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.
  • Transfer beets to a blender or food processor. Add juice and vinegar; process until smooth. Refrigerate at least 1 hour. In a small bowl, combine Greek yogurt and chopped tarragon; refrigerate.
  • To serve, divide beet mixture among individual bowls; place a spoonful of yogurt mixture in each bowl. Top with diced peaches and tarragon sprigs.

Test Kitchen tips
  • For a whole different taste sensation, substitute ½ tsp. chopped fresh basil, fresh thyme or fresh chives for the tarragon.
  • If you prefer, you can blend the herb of your choice with the beets rather than mixing it with the yogurt.
  • For a creamier soup, add more plain Greek yogurt.
  • Nutrition Facts
    2/3 cup: 159 calories, 4g fat (1g saturated fat), 3mg cholesterol, 129mg sodium, 31g carbohydrate (26g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1 fruit, 1/2 fat.

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