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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.
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.
- Calories 47
- Carbohydrate Content 6 g
- Cholesterol Content 8 mg
- Fat Content 3 g
- Fiber Content 0.5 g
- Protein Content 1 g
- Saturated Fat Content 2 g
- Sodium Content 228 mg
- Sugar Content 3 g