Beet and Yogurt Soup
- 4 beets, grated
- 1 cup fresh yogurt
- Salt and pepper to taste
- In a quart of water, boil beets for about 45 minutes. Turn off the heat. Add the salt and pepper.
- Bring to room temperature and add yogurt. Stir well or add soup and yogurt to a blender. Serve at room temperature.