1cupfull fat yogurt or coconut cream if dairy free
2thin skinned cucumbers
fresh herbs for garnish
drizzle of good quality extra virgin olive oil
Pre-cook potatoes and eggs
Boil potatoes and eggs using your favorite method. I cook them in the Instant Pot for 5 minutes on manual with 5 minutes NPR (natural pressure release) and then quick release. Pull them out and chill completely. Be sure to have them completely chilled before adding them to the soup.
Chilled Beet Soup
In a medium saucepan, add diced beet root, salt and water and bring to a boil. Reduce heat and continue to cook for 15 more minutes.
Add chopped beet greens (tops) and garlic cloves to the last 5 minutes of cooking.
Set aside and chill completely.*
If blending, scoop out 1/2 cup of beets/greens. Blend the rest with an immersion blender to desired texture.
Add lemon juice, yogurt (or coconut cream if dairy-free), and season with salt if necessary.
Dice chilled potatoes, eggs and cucumbers and add to soup. Add reserved beet/greens mixture back to soup.
Plate and garnish with fresh greens, a swirl of yogurt and radishes. Drizzle olive oil.
*Because the beets have to be completely chilled, you can do this part the night before. If so, leave out the garlic until ready to blend.