Feel the Beet
From: Vegetarian TimesWe 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.
Ingredients
1/2 cup low-fat sour cream or goat's milk
1 large beet (7 ounces)
1 large shallot, sliced (1/4 cup)
3 tablespoons fresh dill
2 tablespoons fresh lemon juice
1/2 teaspoon salt
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 Facts
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
Percent Daily Values are based on a 2,000 calorie diet
More Great Recipe Ideas from Vegetarian Times
- Sherried Kabocha Soup with Spiced Pepitas
- Smoky Baby Portobello Sliders
- Whole-Wheat Spaghetti with Golden Garlic, Tomatoes, and Sage
- Roasted Leeks with Poached Eggs and Warm Spinach Salad
- The Heart-Healthiest Chocolate Chip Cookies in the World
