Feel the Beet
Recipe from
Vegetarian Times
We think of beets as a winter food, but as Eastern Europeans know, the red roots are a refreshing summer item when served cold. Rich in folate and a good source of vitamin C, with an extra dose of protein from sour cream or goat's milk, this smoothie is a lighter take on borscht.
Servings:
Serves 6
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Ingredients
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1/2 cuplow-fat sour cream or goat's milksee savings
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1large beet (7 ounces)see savings
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1 largeshallot, sliced (1/4 cup)see savings
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3 tablespoonsfresh dillsee savings
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2 tablespoonsfresh lemon juicesee savings
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1/2 teaspoonsaltsee savings
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Directions
1.
Fill bowl with ice water, and set aside.
2.
Cook beet in large pot of boiling salted water 25 minutes, or until beet is tender. Drain, and transfer to ice water to cool.
3.
Peel beet, and thinly slice. Puree in blender with 1 cup water until smooth. Add sour cream, shallot, dill, lemon juice, and salt. Puree until smooth.
Nutrition information
Per serving: Calories 47, Total Fat 3 g, Saturated Fat 2 g, Cholesterol 8 mg, Sodium 228 mg, Carbohydrate 6 g, Fiber 1 g, Protein 1 g, Sugars 3 g.
Percent Daily Values are based on a 2,000 calorie diet
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