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Roasted Beet Soup With Potato And Dill Salad

Nutrition per serving    (USDA % daily values)
CAL
235
FAT
10%
CHOL
6%
SOD
15%

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Ingredients for 4 servings

1 1/2 pounds beets (about 5 medium), tops trimmed

12 ounces Yukon Gold potatoes

2 1/2 cups low-fat (1%) milk

4 tablespoons chopped red onion

4 tablespoons chopped fresh dill

3 tablespoons red wine vinegar

1/2 cup plain nonfat yogurt

Fresh dill sprigs

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