Roasted Beet Borscht
Source: Recipe from Cornell's Food and Nutrition Education in Communities
Serving size: 1 cup
Servings per recipe: 8View 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
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.