Roasted Beet Borscht

Source: Recipe from Cornell's Food and Nutrition Education in Communities

Serving size: 1 cup

Servings per recipe: 8

These roasted beets with tomato sauce taste really great with yogurt on the side!

View Nutrition Facts


  • 6 medium beets
  • 2 medium onions, chopped
  • 3 cups green cabbage, shredded
  • 1 can (15.5 oz.) diced tomatoes
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1 Tbsp. lemon juice
  • 1 Tbsp. fresh dill, chopped or 1 tsp dried dill
  • dollop of low fat Greek yogurt, plain


Cutting board and sharp knife, large pot, aluminum foil, measuring spoons


1. Preheat oven to 425°F. Wrap the beets in aluminum foil and roast for about 2 hours. Remove from the oven, unwrap, and when cool, peel and dice the beets into small cubes.

2. In a large pot, combine the beets, onions, cabbage, bay leaf, tomatoes and broth.

3. Bring to a boil over medium heat and then simmer for about an hour.

4. Remove bay leaf, add lemon juice and dill.

5. Serve with a dollop of low fat yogurt if desired.


To reduce the sodium in this recipe, use reduced-sodium tomatoes and broth.

More About Beets

How to Select

Choose beets with firm, smooth skins and non-wilted leaves if still attached. Smaller ones are more tender.

How to Store

Cut tops off 1 inch above root. Wrap leaves and stems in damp paper towel. Refrigerate tops and beet roots in separate plastic bags with some air holes. Use tops within a few days. Beet roots can last 1-2 months.

How to Prepare

Rinse tops. Scrub beets softly in cold water. Use tops as greens by chopping in salads and stir-fries. Eat beets raw by grating into salads. Cook beets by steaming, microwaving, broiling or boiling until tender.