Roasted Beet Soup with Potato and Dill Salad

• 1 1/2 pounds beets (about 5 medium), tops trimmed
• 12 ounces Yukon Gold potatoes
• 2 1/2 cups low-fat (1%) milk
• 4 tablespoons chopped red onion
• 4 tablespoons chopped fresh dill
• 3 tablespoons red wine vinegar
• 1/2 cup plain nonfat yogurt
• Fresh dill sprigs

1. Preheat oven to 400F.
2. Wrap beets and potatoes separately in foil; seal tightly.
3. Roast on oven rack until tender when pierced with skewer, about 45 minutes for potatoes and 1 1/2 hours for beets.
4. Unwrap and cool completely.
5. Peel beets; cut into 1-inch pieces and place in blender.
6. Add milk, 2 tablespoons onion, 2 tablespoons chopped dill and vinegar; blend until smooth.
7. Season to taste with salt and pepper.
8. Refrigerate soup until cold, about 1 hour.
9. Peel potatoes and cut into 1/4-inch dice.
10. Place in medium bowl.
11. Add remaining 2 tablespoons each of onion and chopped dill.
12. Fold in yogurt.
13. (Can be prepared 1 day ahead.
14. Cover beet soup and potato salad separately and refrigerate.)
15. Ladle beet soup into 4 bowls.
16. Top with potato salad; garnish with dill sprigs.

beets, potatoes, lowfat, red onion, fresh dill, red wine vinegar, nonfat yogurt, dill sprigs

Taken from www.epicurious.com/recipes/food/views/roasted-beet-soup-with-potato-and-dill-salad-103762 (may not work)