1 x 15 oz. can diced beets & juice
1 cup evaporated skim milk
2 Tbsp. apple juice concentrate
1 tsp. balsamic vinegar
½ tsp. dried dill weed
Place the diced beets and their liquid into a blender; add the remaining ingredients. Puree unitl completely smooth, about 1 minute. Transfer to a medium saucepan and heat gently until steamy.
Optional garnish: a dallop of nonfat sour cream.