Beet Fuchsia

Last week, I made some delicious pureed beet soup.  After roasting 4 foil-wrapped beets for about an hour in the oven, I peeled them, diced them, and plopped them in the blender along with a cup of water, a splash of olive oil and white vinegar,  a bit of Greek yogurt (to create a beautiful magenta color), and some salt and pepper.  A sprinkle of coriander and a bit of avocado...and voila!  Dinner is served!

I found the soup hearty and filling enough alone, but if you need a more substantial meal (or you're serving someone who does...) offer some crusty bread and Italian cold cuts or a light summer couscous salad--I made mine with sun-dried tomatoes, basil, pine nuts, chicken, and a lemon vinaigrette.  Yum!