Cover beets with cold water in a large saucepan; bring to a boil. Reduce heat to low and simmer, covered, until tender, 30 to 40 minutes. Remove from heat and let cool. Drain the beets, reserving 1 1/4 cups cooking liquid. Peel the beets. Cut one beet into matchsticks and set aside; cut the remaining beets into chunks.
Place the beet chunks, shallots and raspberries in a blender or food processor and puree, adding the reserved cooking liquid as needed for a smooth consistency. To strain the seeds from the mixture, pour through a fine-meshed sieve set over a large bowl. Stir milk, vinegar, lemon juice and sugar into the bowl. Season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour. Garnish each portion with the julienned beets.
71 calories;1 g fat(0 g sat); 3 g fiber; 15 g carbohydrates; 3 g protein; 91 mcg folate; 2 mg cholesterol; 10 g sugars; 0 g added sugars; 142 IU vitamin A; 11 mg vitamin C; 70 mg calcium; 1 mg iron; 465 mg sodium; 352 mg potassium
This was so refreshing on a very hot day. Served with a veggie wrap and my husband had one with meat. Yes he liked it. We did think it should be a little thicker so next time I'm using a little fatfree sour cream in it.