Roasted Beet Soup with Potato and Dill Salad

1. 1

   Preheat oven to 400F.

2. 2

   Wrap beets and potatoes separately in foil; seal tightly.

3. 3

   Roast on oven rack until tender when pierced with skewer, about 45 minutes for potatoes and 1 1/2 hours for beets.

4. 4

   Unwrap and cool completely.

5. 5

   Peel beets; cut into 1-inch pieces and place in blender.

6. 6

   Add milk, 2 tablespoons onion, 2 tablespoons chopped dill and vinegar; blend until smooth.

7. 7

   Season to taste with salt and pepper.

8. 8

   Refrigerate soup until cold, about 1 hour.

9. 9

   Peel potatoes and cut into 1/4-inch dice.

10. 10

    Place in medium bowl.

11. 11

    Add remaining 2 tablespoons each of onion and chopped dill.

12. 12

    Fold in yogurt.

13. 13

    (Can be prepared 1 day ahead.

14. 14

    Cover beet soup and potato salad separately and refrigerate.)

15. 15

    Ladle beet soup into 4 bowls.

16. 16

    Top with potato salad; garnish with dill sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.