Beets are low in calories and a great source of nutrients, including fiber, folate and vitamin C. Beets also contain nitrates and pigments that may help lower blood pressure and improve athletic performance. Paired with a good EVOO from the Abingdon Olive Oil Company this dish is great to introduce or reaffirm a love for this wholesome root vegetable.
Ingredients
- 2 Tbsp AOOC Koroneiki or preferred EVOO plus more for serving
- 1/2 yellow onion, chopped
- 2 Tbsp Honey Ginger Balsamic
- 1/4 teaspoon grated ginger
- 3 garlic cloves, smashed and peeled
- Salt and pepper
- 3 cups chopped peeled beets (from 2 medium)
- 1 cup chopped Yukon Gold potato (from 1 large)
- 1/2 cup plain yogurt or plain greek yogurt
Directions
- In a medium saucepan, heat oil over medium-high. Add onion, chopped ginger, garlic, and a pinch of salt; cook until softened, 4 to 5 minutes.
- Add beets, potato, and 4 cups water. Season with salt and pepper. Bring to a simmer, cover, and cook until vegetables are tender, 25 to 30 minutes.
- Let cool slightly; transfer to a blender. Blend until smooth, adding 1/4 to 1/2 cup water for desired consistency.
- Stir together yogurt, ginger and Honey Ginger Balsamic. Ladle soup into bowls; swirl in yogurt mixture. Top with thyme, a drizzle of EVOO, and more pepper.
