2 lb Beets, Golden
3 g Olive oil (Not Inc) 3 tb
3 tbsp White wine vinegar
¼ cup Yogurt, Greek (Not included) OPTIONAL
Preheat oven to 400. Wrap each beet in tinfoil and pop in oven on a tray. Cook for 30-40 minutes depending on size of the beets. Let coolslightly then peel them all.Pop your gorgeous golden hued beets into the blender and add your fig juice and vinegar. Blend till smooth and refrigerate for at least anhour for flavours to meld and the temperature to be a true cool.Take out of fridge. Finely chop half your tarragon and mix in. Rough chop the rest of your tarragon and set aside (this will be used for yourtopping).Dice your peaches into 1inch pieces.Pour your soup into your bowls. Sprinkle your diced peaches over top, then your roughly chopped terragon. Add a large dollop of greek yogurt(if using) and enjoy this late summer easy breazy dinner!