CHILLED BEET-TOMATO BORSCHT
BEETROOT NUTRITION: Beets – both the greens and the bulbs – are an important part of the Ikaria diet and an important ingredient in the Greek and Mediterranean diets. The greens are nutritionally comparable to iron-rich spinach but the bulbs are also very healthy, although they contain natural sugars and carbs. Overall, beets are a good source of fiber and natural sugars. They are high in vitamin C, potassium, iron, magnesium, and zinc.
RATING
SERVES
6
PREP TIME
4 h 10 min
COOK TIME
50 min
Ingredients
- 1 lb red beets peeled and cut into 1/2-inch (1 cm) wedges
- 1 onion finely chopped
- 1 cup chopped red cabbage
- 1 small apple peeled and chopped
- 2 Tbsp extra virgin Greek olive oil
- 2 whole cloves garlic
- 1 tbsp finely chopped fresh thyme
- Sea salt and freshly ground pepper to taste
- 3 cups vegetable stock/ water
- 1 can tined tomatoes
- 1 tbsp red wine vinegar
- 2 tbsp finely chopped fresh dill divided
- ⅓ cup Greek yogurt to garnish
- ⅓ cup halved cherry tomatoes to garnish
- A few mint leaves to garnish
Instructions
-
Preheat oven to 375˚F (190˚F). Toss together beets, onion, cabbage, apple, olive oil, garlic, thyme. Season with salt and pepper. Roast, occasionally turning, for 30 to 40 minutes or until tender.
-
In a food processor, purée stock, roasted beet mixture, tomatoes, vinegar and half of the dill until smooth. Transfer to saucepan; bring to boil.
-
Reduce heat to medium-low; simmer for 5 to 10 minutes or until heated through. Let the soup cool to room temperature, then chill for at least 4 hours or overnight. Divide the filled soup among 6 bowls. Top with a dollop of yogurt, the remaining dill and cherry tomatoes.
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
Love soup? Check out my online class “Comfort in a Soup Bowl!”
