- 2 tablespoons olive oil
- 1/2 cup sliced shallots
- 2 cloves garlic, minced
- 1 pound golden beets - trimmed, peeled and roughly chopped
- Salt and pepper, to taste
- 1 quart vegetable stock, as needed
- 1 cup plain Greek yogurt
- 1/4 cup champagne vinegar
- 1 tablespoon chopped fresh tarragon
Heat oil in a large pot over medium heat. Add shallots and garlic and cook, stirring occasionally, until softened, about 8 minutes. Stir in beets and cook for an additional 8 minutes. Season with salt and pepper and cover with stock; bring to a boil. Reduce heat to a simmer and cook until beets are very tender, about 45 minutes. Remove from heat and let cool slightly.
Puree soup with a blender or immersion blender, working in batches if necessary, until smooth. Transfer to a large bowl, cover and refrigerate until cool, at least 2 hours.
Stir in yogurt and vinegar; season to taste with salt and pepper. Serve in chilled bowls, sprinkled with chopped tarragon.