The lovely color and tangy taste of this starter make it a real crowd pleaser. Can be prepared in 45 minutes or less but requires additional unattended time.
Recipe information
Yield
Serves 6
Ingredients
1 1/2 teaspoons olive oil
3 medium carrots, peeled, chopped
1 onion, finely chopped
1 1/2 tablespoons balsamic vinegar
2 15-ounce cans sliced beets with liquid
1 tablespoon sugar
2 cups buttermilk
Chopped fresh chives
Preparation
Step 1
Heat oil in large nonstick skillet over low heat. Add carrots and onion. Cover; cook until vegetables are just tender, stirring occasionally, about 20 Minutes. Add vinegar, cover and cook until vegetables are very tender, about 10 minutes longer.
Step 2
Working in batches, add beets with their liquid, sugar and carrot mixture to blender. Purée. Transfer to large bowl. Mix in buttermilk. Season with salt and pepper. Chill until cold, about 3 hours. (Can be made 2 days ahead. Cover; keep chilled.)
Step 3
Ladle into bowls or mugs. Top with chives.
Nutrition Per Serving
Per serving: calories 116; total fat
2g; saturated fat
1g; cholesterol
3 mg
#### Nutritional analysis provided by Bon Appétit
