Golden Beet And Peach Soup With Tarragon

• 2 pounds fresh golden beets, peeled and cut into 1-inch cubes
• 1 tablespoon olive oil
• 2 cups white grape peach juice
• 2 tablespoons cider vinegar
• 1/4 cup plain Greek yogurt
• 1/4 teaspoon finely chopped fresh tarragon
• 2 medium fresh peaches, peeled and diced
• Additional fresh tarragon sprigs

1. Preheat oven to 400u0b0. Place beets in a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast until tender, 40-45 minutes. Cool slightly.
2. Transfer beets to a blender or food processor. Add juice and vinegar; process until smooth. Refrigerate at least 1 hour. In a small bowl, combine Greek yogurt and tarragon; refrigerate.
3. To serve, divide beet mixture among individual bowls; place a spoonful of yogurt mixture into each bowl. Top with diced peaches and additional tarragon.

fresh golden beets, olive oil, white grape, cider vinegar, yogurt, fresh tarragon, peaches, tarragon

Taken from www.tasteofhome.com/recipes/golden-beet-and-peach-soup-with-tarragon/ (may not work)