Golden Beet And Peach Soup With Tarragon

1. 1

   Preheat oven to 400u00b0. Place beets in a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast until tender, 40-45 minutes. Cool slightly.

2. 2

   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 tarragon; refrigerate.

3. 3

   To serve, divide beet mixture among individual bowls; place a spoonful of yogurt mixture into each bowl. Top with diced peaches and additional tarragon.

* Per serving · 4 servings · Values may vary.

No additional tips available.