Instructions: 1) Remove beets from greens, leaving about an inch of stem on each beet. Use greens for another dish. You should have about 1-1/2 pounds of beets. Wash beets thoroughly. Put 1 inch of water in a saucepan and add a steamer basket. Steam beets 30-45 minutes, depending on size, until a knife easily pierces them. Reserve steaming water.

2. Cool beets under running water and slip off the skins. Dice 1 cup of the beets and set aside with two teaspoons of the capers. Cut remaining beets into chunks and put into a food processor with remaining ingredients except sour cream and reserved capers and beets. Puree until smooth. Add a little of the cooking water if too thick.

3. Fold in reserved capers and diced beets and sour cream. Refrigerate several hours. Adjust seasoning as necessary.

Tip: Since canned beets are one of the better canned vegetables, you wont lose too much if you use them instead of fresh. I like to keep canned beets around for quick antipasto platters and salads as well.

NOTES : Unless youre Eastern European, the idea of beet soup - and cold beet soup at that - may not sound too appetizing. But this soup is easy to make, lovely to look at and very refreshing on a hot day. Sam Gugino EACH 94 cals, 2% cff (0g fat, 2g fiber)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.