Ingredients
1 pound peeled large beets, cut into large chunks (3 cups)
1/4 cup chopped trimmed scallions (about 4)
3 cups lowfat buttermilk
1 1/4 teaspoons coarse salt
Preparation
Puree beets, scallions, buttermilk, and salt in a blender until smooth. Refrigerate until cold, about 1 hour. Stir well, and swirl in more buttermilk if desired before serving.
