Chilled soups are fantastic in the summertime-refreshing, rejuvenating, and so incredibly good for you! This one is quite simple to make. Serves 4.
1 # beets
2 T. olive oil
1/2 cup onions
3 cups vegetable or chicken stock
for the goat cheese swirl:
3 1/2 oz. soft goat cheese, I’d recommend Donnay from Minnesota
3 T. plain yogurt
2 T. chopped dill, chives, or any other herb
Preheat the oven to 400 degrees fahrenheit. Roast the beets in a pan with 1 T. oil and 3 T. water, covered tightly. This might take 45 minutes to an hour, depending on the size of the beets. Roast until they are tender when pierced with a knife.
Heat the other tablespoon of oil in a saute pan. Cook the onions until tender and soft. Set aside.
Peel the beets (remember the towel trick?!) and chop them coarsely. Put them in the pan with the onions, add the stock, bring to a boil and simmer for about 10 minutes. Cool slightly and then puree in a blender or food processor. Pour into a pitcher and chill well. After the soup is cool, taste for salt and pepper.
To make the goat cheese swirl, stir together the goat cheese, yogurt, and herbs.
Serve the soup thoroughly chilled, with the herbed goat cheese in a dish at the table.