Roasted Cranberry Beet Borscht
Serves | 8 |
Dietary | Gluten Free, Vegetarian |
Meal type | Appetizer, Soup, Starter |
Misc | Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Cold, Serve Hot |
Ingredients
- 4 Small beets
- 1 cup fresh cranberries
- 1 Medium apple
- 1 cup celery (chopped)
- 1 red onion
- 4 Pods garlic
- 2 Tsp ginger
- 2 Tbsp coconut oil
- 2 Tsp salt
- 1-2 Tsp cayenne pepper (or chili powder)
- 1-2 Tsp paprika
- 1-2 Tsp pepper
- 1/2 cup cream (Greek Yogurt)
Note
Use 1-2 tsp of spices as needed. 2 tsps will give you a spicier borscht while 1 tsp will give you a milder borscht.
Directions
Turn oven to 360 degrees. Rub some coconut oil over the beets and cover with foil. Place cut celery, onions, garlic, cranberries and apple in a baking dish and roast along with beets for 30 minutes. | |
Blend all roasted veggies with ginger till smooth. | |
Transfer the blended mixture to a dish and place on stove. Add paprika, cayenne, salt, pepper and coconut oil and simmer for 20 minutes. | |
Garnish with a dollop of cream or Greek yogurt and serve warm |
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