Roast, peel, and dice or grate beet as above. Cover and chill beet up to 24 hours. For soup, prepare soup thorough step 2. After cooling slightly, blend or process as in step 3. Do not return to Dutch oven as directed. Transfer mixture to a storage container and refrigerate up to 24 hours. To serve, return mixture to Dutch oven and stir in additional milk to desired consistency. Heat through and serve as above.
112 calories; fat 2g; cholesterol 6mg; saturated fat 1g; carbohydrates 20g; insoluble fiber 5g; protein 4g; vitamin a 145.8IU; vitamin c 29.5mg; sodium 189mg; calcium 101mg; iron 1.1mg.