Ingredients
2 pounds fresh golden beets, peeled and cut into 1-inch cubes 1 tablespoon olive oil2 cups white grape-peach juice2 tablespoons cider vinegar1/4 cup plain Greek yogurt1/4 teaspoon finely chopped fresh tarragon2 medium fresh peaches, peeled and diced Fresh tarragon sprigs
Preparation
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.
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.
To serve, divide beet mixture among individual bowls; place a spoonful of yogurt mixture in each bowl. Top with diced peaches and tarragon sprigs.
