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Golden Beet and Peach Soup with Tarragon

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Test Kitchen Approved
Total Time

Prep: 20 min. Bake: 40 min. + chilling

Makes

6 servings

Updated: Jun. 27, 2023
One summer we had a bumper crop of peaches from our two trees, so I had fun experimenting with different recipes. After seeing a beet soup recipe in a cookbook, I changed it a bit to include our homegrown golden beets and sweet peaches. —Sue Gronholz, Beaver Dam, Wisconsin
Golden Beet and Peach Soup with Tarragon
Golden Beet and Peach Soup with Tarragon Recipe photo by Taste of Home
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Ingredients

  • 2 pounds fresh golden beets, peeled and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 2 cups white grape-peach juice
  • 2 tablespoons cider vinegar
  • 1/4 cup plain Greek yogurt
  • 1/4 teaspoon finely chopped fresh tarragon
  • 2 medium fresh peaches, peeled and diced
  • Fresh tarragon sprigs

Directions

  1. Preheat oven to 400°. Place beets in a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast until tender, 40-45 minutes. Cool slightly.
  2. Transfer beets to a blender or food processor. Add juice and vinegar; process until smooth. Refrigerate at least 1 hour. In a small bowl, combine Greek yogurt and chopped tarragon; refrigerate.
  3. To serve, divide beet mixture among individual bowls; place a spoonful of yogurt mixture in each bowl. Top with diced peaches and tarragon sprigs.

Test Kitchen tips
  • For a whole different taste sensation, substitute ½ tsp. chopped fresh basil, fresh thyme or fresh chives for the tarragon.
  • If you prefer, you can blend the herb of your choice with the beets rather than mixing it with the yogurt.
  • For a creamier soup, add more plain Greek yogurt.

    • Nutrition Facts

    2/3 cup: 159 calories, 4g fat (1g saturated fat), 3mg cholesterol, 129mg sodium, 31g carbohydrate (26g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1 fruit, 1/2 fat.