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Receta Roasted Beet Soup With Potato And Dill Salad
by Global Cookbook

Roasted Beet Soup With Potato And Dill Salad
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Ingredientes

  • 1 1/2 lb beets - (abt 5 medium) tops trimmed
  • 12 ounce Yukon Gold potatoes
  • 2 1/2 c. low-fat (1%) lowfat milk
  • 4 Tbsp. minced red onion
  • 4 Tbsp. minced fresh dill
  • 3 Tbsp. red wine vinegar
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1/2 c. plain nonfat yogurt
  •     Fresh dill sprigs

Direcciones

  1. 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.
  2. 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.
  3. 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.
  4. This recipe yields 4 servings.