(from Moosewood Restaurant Low-Fat Favorites)

(Serves 4–6)

4   cups chopped cooked beets

1   cup unsweetened apple juice

2   cups buttermilk

1   Tb. minced fresh dill

¼  cup minced scallions or chives

salt to taste

cucumbers, finely chopped

In a blender or food processor, combine the beets, apple juice, and buttermilk and purée until smooth. Transfer to a bowl and stir in the dill and scallions or chives. Chill for at least 2 hours.

Add salt to taste and serve topped with chopped cucumber.

Posted by Susan Tornheim