Roasted Beet And Red Pepper Borscht
|Baby beets||1 Pound, trimmed (Whole)|
|Red bell pepper||4 Ounce|
|Freshly grated ginger||4 Teaspoon|
|Water||2 Cup (32 tbs)|
|Freshly squeezed lemon juice||4 Teaspoon|
|Plain non-fat yogurt||1 1⁄3 Cup (21.33 tbs) (Plus Additional For Garnish)|
|Plain non-fat yogurt||1 Teaspoon (For Garnish)|
|Chopped fresh chives||1 Teaspoon (For Garnish)|
Preheat the oven to 375 degrees.
Wrap the beets in aluminum foil and roast them for about 45 minutes, until just tender when pierced with a wooden skewer.
Remove from the oven, unwrap, and set aside.
Turn the oven up to preheat the broiler and line the rack with aluminum foil.
Cut the bell pepper in half lengthwise, core, and seed.
Place on the rack, cut side down, 2 to 3 inches from the heat source.
Broil for about 5 minutes, until charred.
Remove the pepper carefully with tongs and seal in an airtight plastic bag.
Let cool for about 10 minutes.
Peel the beets and cut them into cubes. (You should have about 1 cup cubed beets.)
Transfer the cubes to a saucepan.
Remove the pepper from the plastic bag, rub off the skin, and chop. (This should render about 1/4 cup.)
Add to the beets.
Add the ginger and water.
Bring to a boil over medium heat, lower the heat to a bare simmer, and cook for 10 minutes uncovered.
Puree the soup in a food processor or blender for 1 minute, then transfer it to a mixing bowl.
Whisk in the lemon juice, sugar, and yogurt.
Cover and refrigerate for at least 2 hours to chill.
Garnish each serving with a dollop of yogurt and a sprinkling of chives.