Lately I've blogged about quite a few beet ideas.
Coming home a few days ago I remembered that I had two boiled beets sitting in my refrigerator. I gave them a quick smell test, and decided they were still good. But what to do with them? I decided to make a pureed beet soup (something I've seen other bloggers do in the past). Unfortunately, my idea of thinning out the soup with milk went out of a window because my milk has turned sour.
Instead, I pureed 2 boiled and peeled beets with a bit of water (until the mixture reached the right consistency), seasoned with salt and pepper and added a dollop of sour cream and fresh dill.
Overall, this was not a bad idea, but it really could have used a bit more flavor, if only I had more time and ingredients to devote to this soup.
How would you have spiked this up?