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.
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.
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