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golden beet and peach soup with tarragon

0www.tasteofhome.com
Your Recipes

Prep Time: 20 minutes

Cook Time: 15 minutes

Total: 35 minutes

Servings: 6

Ingredients

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Instructions

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Preheat oven to 400°. Place beets in a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast until tender, 40-45 minutes. Cool slightly., 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 chopped tarragon; refrigerate., To serve, divide beet mixture among individual bowls; place a spoonful of yogurt mixture in each bowl. Top with diced peaches and tarragon sprigs.

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