Cold creamy beet soup

Cold creamy beet soup

From Farmer John's Cookbook by John Peterson

3 beets, scrubbed
5 scallions, finely chopped
3 hard-boiled eggs, diced
1 medium cucumber, seeded, diced
4 cups buttermilk
4 cups whole milk
1 tbsp fresh dill, chopped, plus more for garnish
salt and pepper

1. Preheat oven to 400. Put beets in a pan with some water, cover with foil, bake for 45 minutes or so, until easily pierced with a sharp knife. Cool, run under cool water, remove skins.

2. Grate beets into a large pot. Add everything else. Mix.

Dan's note: I used 2% milk. It says you can warm it over low heat, and maybe you can, but when I microwaved it, it curdled. You really taste the buttermilk and dill, the beets just make it a little sweet I guess.