Chilled Golden Beet and Buttermilk Soup

Serves 6 

2 ½ lbs golden beets (about 8 medium)

Kosher salt and Freshly Ground Black Pepper

Macerated Shallot Vinaigrette

2 C. buttermilk

Juice of ½ a lemon

EVOO

3 Tbsp. Dill Fronds

3 Tbsp. basil leaves

¼ C. sour cream

Put the beets in a large pot, adjust enough cold water to cover, season well with salt, and bring to a boil.  Cook until tender, 25 to 45 minutes, depending on their size.  Remove the beets, allow them to cool to room temperature, then peel off the skins with your hands.

Cut 1 beet into small dice about the size of your pinky nail.  In small bowl, toss the beet with macerated shallot vinaigrette and set aside.  Cut te rest of the beets into large chunks.

Puree the chopped beets, buttermilk, and lemon juice in a blender until smooth.  Season with salt and pepper to taste.  Refrigerate for at least 1 hour or until completely cooled.  

Ladle the soup into bowls and drizzle with olive oil.  Garnish with a dollop of sour cream, marinated beets, dill fronds and basil leaves.

Macerated Shallot Vinaigrette

  • 1 shallot, finely diced

  • 2 Tbsp. seasoned rice wine vinegar or enough just to cover the shallots

  • ¼ C. EVOO

  • A couple twists of pepper

Combine the shallots and rice wine vinegar and allow to macerate for at least 20 minutes or up to overnight.  Whisk in the olive oil and pepper.  You could store this in your fridge for up to a week, but you’ll get the freshest, brightest flavor if you use it within 24 hours.

Yield ~ ½ Cup

Seasonal Recipesnothyme