Adapted from a recipe in Food52, which adapted it from a recipe by Nigella Lawson.
Ingredients:
2 beets (I’ll use all the beets in the box), minus their tops About a cup of plain yogurt, more or less 1/2 teaspoon cumin 1/2 teaspoon ground coriander Salt and pepper to taste
Preparation:
You can roast your beets, but in this weather, I’m using my microwave shortcut. I trim the beets and scrub them, then put the wet beets in a large microwave-safe glass measuring cup and cover the measuring cup. I use a silicone bowl cover. Cook the beets until they’re tender. Carefully remove the hot measuring cup from the microwave and also carefully remove that silicone cover because there’s going to be lots of steam.
When the beets are cool enough to handle, use your hands to peel off the skins and drop the beets in the bowl of a food processor or jar of a blender. Add some yogurt and process until smooth. Add seasonings, more yogurt if needed to get the consistency you prefer. Done. Put the soup in a covered jar and refrigerate. Stir in more yogurt or even sour cream when serving. If you happen to have fresh herbs around, chop some and use them as garnish.