Hello, dear readers! I don’t know what it’s like where you are but it’s mostly been in the 90’s here in Northern California. It doesn’t exactly beg for any heavy eating. No. It asks politely for a light meal and here’s where I turn at least once during each warm season to an old favorite recipe for cold beet soup! Add to this that it is super easy to make and you have even more reason to get some beets. From the lowly root vegetables above we are going to make a masterpiece meal. Really.
Wash your beets (organic, please) and place in a big pot of water. So.
I never cut up my beets before cooking hoping to ensure that the vitals stay where I want them–inside! So I boil until I can stick a fork in them. Note they might not all arrive at that point due to size variance, so I remove them as they are done. And while that is going on, I am preparing cucumbers and green onions.
Peel and chop the cucumber. And throw the onions in a Cuisinart, for who wants to bite down on a chunk of onion? And then you will have this. Fresh. Summer yummy.
Now my favorite part. Cutting the beets, which I love to do because they are so utterly beautiful.
The above were cut to this size so they would cool more quickly. Then I peel off the outer skin and place in a big bowl with my cucumbers and onions, preparing for the magic.
Ready? To this mixture you are simply going to add one quart of lowfat buttermilk and a 1 lb. container of sour cream. Season with a bit of salt to taste and a pinch or two of dill. And here’s the heavenly result:
Place in frig to chill. When they emerge you will have to stir once again and the color will deepen to an even more beautiful hue. Enjoy!!
Love and summer kitchen blessings,
Posted on August 8th, 2010 by Kathryn
Filed under: People at Life