Our market basket had a bunch of tiny crimson beets that needed special treatment. We regularly make borscht in the summer, but I wanted to highlight our first beets of the season more directly.  Roasting them and serving them on fried Haloumi was one option, but the beets seemed to want a lighter touch.  I gently simmered them in salted water, slipped the skins off and pureed them with yoghurt, dill, and red wine vinegar.   I chilled it while I boiled some tiny new potatoes which were tossed with butter, pepper, salt and a big bunch of fresh dill.

The chilled soup was poured over the steaming hot potatoes and a few fresh slightly bitter cucumbers were tossed on top.

It must be summer.