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Golden Beet And Buttermilk Soup

Eating Local
by Sur La Table with Janet Fletcher

This is one of the easiest soups imaginable and so inviting on a hot day. Made with golden beets, it is the color of lemon custard. Made with red beets, it is shocking pink, like borscht. The soup can be made up to a couple of days ahead.

Serves 4


• 1 pound golden beets (weight without greens, about 3 medium beets)
• 1 large clove garlic, sliced
• 3 cups buttermilk
• 1/4 cup chopped fresh chives, or 2 tablespoons chopped fresh dill, plus more finely chopped for garnish
• 1 tablespoon sherry vinegar or white wine vinegar, or more to taste
• Kosher or sea salt


1. Preheat the oven to 375°F. If the beet greens are attached, remove all but 1/2 inch of the stem. Reserve the greens and stems for another use. Put the beets in a baking dish, and add water to a depth of 1/4 inch. Cover tightly and bake until a knife pierces them easily, 45 to 55 minutes. When cool enough to handle, peel the beets

2. Cut the beets into quarters. Put the beets, garlic, and 1½ cups of the buttermilk in a blender and puree until smooth (You can use a food processor but the results will not be as smooth). Add the remaining 1½ cups buttermilk, the dill, and the vinegar and puree again. Season to taste with salt Transfer to a covered container and chill well.

3. Taste before serving and adjust the seasoning. Serve in cups or bowls, garnishing each portion with a sprinkle of the chives.


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