Ingredients

• 1 (16 ounce) jar pickled beets
• 1 1/2 cups orange juice
• 3 tablespoons lemon juice
• 1 cup fat-free sour cream
• 1 1/2 cups plain fat-free yogurt (reserve 1/2 cup for garnish)
• 1 pinch Salt and pepper, to taste
• 3 tablespoons chopped chives

Instructions

1. In a blender, puree beets, orange and lemon juices, and 1 cup yogurt. Add salt and pepper. Chill two hours or more. To serve, top with a dollop of reserved yogurt and the chives.
2. To serve, top with a dollop of reserved yogurt and the chives.