I know, I know.
This is a beet lover’s beet soup. And while I’m exactly not a beet lover anymore, I still speak the language. And as beet preparations for non-beet-lovers go, this one has a lot to recommend it. The beet’s sweet earthiness is tamed a bit here by the tang of yogurt and lemon. And there are only five ingredients. And oh, the color. I ate a bowlful for lunch and another for dinner. I can imagine serving it in shot glasses at a party. A smart friend suggested piping a swirl atop a vichyssoise. If all else fails, find a beet lover to share it with.
Chilled Beet and Yogurt Soup (adapted from Saveur): Roast or boil a pound of beets until tender and slip off the skins. Combine in a blender with 1 1/2 c. plain yogurt, 1/4 c. chopped fresh dill, 1/4 c. lemon juice, and 1/2 tsp. salt. Puree until smooth. Serve with another good dollop of plain yogurt for swirling in.