Summer foods

I know that it's getting hot and icky out so I thought I would share my vegetarian adaptation of Ina Garten's Summer Borscht-- all you have to cook are the beets and one could easily do that in the crock pot while at work. The changes I've made are for lightness and what I most often have in my pantry. Note: I'd only recommend this recipe if you like raita/tzaziki-type dishes as well as beets, since yogurt and beets are the predominant flavors. It's a great summer lunch with a salad, plus you will frighten your coworkers with your tupperware filled with hideous-looking pink liquid.



5 medium fresh beets (about 2 pounds without tops)
Kosher salt
2 1/2 cups plain lowfat yogurt (I use Stonyfield Farms Organic cause I prefer the flavor)
1 T. sugar
2 tablespoons lemon juice
2 teaspoons apple cider vinegar
1 1/2 teaspoons freshly ground black pepper
2 cups medium-diced cucumber (or whatever amount you have to use up, this is to taste)
1/2 cup chopped scallions (green onions), white and green parts (or whatever amount/ type of mild allium you have to use up, this is to taste)
2 tablespoons chopped fresh dill OR 2 teaspoons dried dill

Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.
In a large bowl, whisk together 2 1/2 cups of the beet cooking liquid, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill. Season, to taste, and serve cold.


What summer foods do you usually put together?