Adapted from Tyler Florence's Roasted Beet Borscht
Ingredients
2 lbs. baby beets, trimmed and scrubbed
Kosher salt and freshly ground black pepper
6 sprigs fresh thyme
6 T. extra-virgin olive oil
1 lg. sweet onion, chopped
6 med. carrots, chopped
4 cloves garlic, chopped
8 c. water
8 t. beef bullion paste
6 T. balsamic vinegar
2 med. tart apples, grated (Granny Smith, or I used Jazz)
2 T. chopped fresh dill
1 c. 2% Fage Greek yogurt
Directions
Heat oven to 400˚F.
Scrub the beets and put them in a 9x13" glass baking dish and toss with 3 T. oil. Season with salt and pepper, and add 3 thyme sprigs. Bake until the beets are tender, about 1 hour. Set aside. When the beets are cool enough to handle but still warm, slip off their skins, and chop them into large chunks.
In a large heavy bottomed pot over medium heat, add the remaining 3 tablespoons olive oil. Put in the onion, carrots, garlic, and remaining 3 thyme sprigs and cook until softened and just starting to color, about 10 minutes. Add the water and bullion and simmer until the vegetables are tender, about 20 minutes. Remove the thyme sprigs. Put the chopped beets into the pot and use a potato masher to create small chunks. Add the vinegar; season with salt and pepper. Stir to incorporate flavors. Borscht can be served hot or cold.
To make the garnish, grate the apple on the large holes of a box grater and mix in the dill. Serve in bowls, garnished with a big dollop of sour cream and topped with the apple and dill mixture.
Nutrition FactsScrub the beets and put them in a 9x13" glass baking dish and toss with 3 T. oil. Season with salt and pepper, and add 3 thyme sprigs. Bake until the beets are tender, about 1 hour. Set aside. When the beets are cool enough to handle but still warm, slip off their skins, and chop them into large chunks.
In a large heavy bottomed pot over medium heat, add the remaining 3 tablespoons olive oil. Put in the onion, carrots, garlic, and remaining 3 thyme sprigs and cook until softened and just starting to color, about 10 minutes. Add the water and bullion and simmer until the vegetables are tender, about 20 minutes. Remove the thyme sprigs. Put the chopped beets into the pot and use a potato masher to create small chunks. Add the vinegar; season with salt and pepper. Stir to incorporate flavors. Borscht can be served hot or cold.
To make the garnish, grate the apple on the large holes of a box grater and mix in the dill. Serve in bowls, garnished with a big dollop of sour cream and topped with the apple and dill mixture.
Servings 8.0
| Amount Per Serving | |
| calories 274 | |
| % Daily Value * | |
| Total Fat 14 g | 21 % |
| Saturated Fat 2 g | 10 % |
| Monounsaturated Fat 9 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 512 mg | 21 % |
| Potassium 735 mg | 21 % |
| Total Carbohydrate 34 g | 11 % |
| Dietary Fiber 5 g | 20 % |
| Sugars 24 g | |
| Protein 5 g | 9 % |
| Vitamin A | 174 % |
| Vitamin C | 29 % |
| Calcium | 8 % |
| Iron | 7 % |
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