Golden Beet and Peach Soup with Tarragon

Name: Golden Beet and Peach Soup with Tarragon
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 pounds fresh golden beets, peeled and cut into 1-inch cubes; 1 tablespoon olive oil; 2 cups white grape-peach juice; 2 tablespoons cider vinegar; 1/4 cup plain Greek yogurt; 1/4 teaspoon finely chopped fresh tarragon; 2 medium fresh peaches, peeled and diced; Fresh tarragon sprigs

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Prep Time: 20 minutes

Cook Time: 15 minutes

Total: 35 minutes

Servings: 6

Author : Taste of Home

Golden Beet and Peach Soup with Tarragon

Ingredients

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2 pounds fresh golden beets, peeled and cut into 1-inch cubes1 tablespoon olive oil2 cups white grape-peach juice2 tablespoons cider vinegar1/4 cup plain Greek yogurt1/4 teaspoon finely chopped fresh tarragon2 medium fresh peaches, peeled and dicedFresh tarragon sprigs

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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.