nutritional information

Per 1/2-cup serving:

  • Calories: 47
  • Protein: 1 g
  • Total Fat: 3 g
  • Saturated Fat: 2 g
  • Carbohydrates: 6 g
  • Cholesterol: 8 mg
  • Sodium: 228 mg
  • Fiber: <1 g
  • Sugar: 3 g
Gluten-Free

Feel the Beet

Serves 6

30 minutes or fewer

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.
  • ½ cup low-fat sour cream or goat’s milk
  • 1 large beet (7 oz.)
  • 1 large shallot, sliced (¼ cup)
  • 3 Tbs. fresh dill
  • 2 Tbs. fresh lemon juice
  • ½ tsp. salt

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. Purée in blender with 1 cup water until smooth. Add sour cream, shallot, dill, lemon juice, and salt. Purée until smooth.

May 2009

you might also like



comments

This soothe is a refreshing change from the general run-of-the mill smoothies, but you have to like Borsht. The prep time can be shortened by purchasing pre-cooked beets.

C. Postle - 2014-05-09 13:45:08