Anononymous 8-07-05

1 1/2 teaspoons olive oil

3 medium carrots, peeled, chopped

1 onion, finely chopped

1 1/2 tablespoons balsamic vinegar

2 15-ounce cans sliced beets with liquid

1 tablespoon sugar

2 cups buttermilk

Chopped fresh chives

Heat oil in large nonstick skillet over low heat. Add carrots and onion. Cover; cook until vegetables are just tender, stirring occasionally, about 20 Minutes. Add vinegar, cover and cook until vegetables are very tender, about 10 minutes longer. Working in

batches, add beets with their liquid, sugar and carrot mixture to

blender. Puree. Transfer to large bowl. Mix in buttermilk. Season

with salt and pepper. Chill until cold, about 3 hours. (Can be made

2 days ahead. Cover; keep chilled.) Ladle into bowls or mugs. Top

with chives