Summer Beet Borscht (Cold Soup) | Just A Pinch Recipes
Preheat oven to 375. Line sheet pan with aluminum foil. Leave skin on beets lightly coat with olive oil. Roast for 30 minutes or longer until tender. After roasting, pull...
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Ingredients
- 2 pound(s) fresh beets (without tops)
- - olive oil
- 2 cup(s) low sodium fat free chicken stock
- 1 cup(s) sauvignon blanc wine
- 8 ounce(s) low fat sour cream
- 8 ounce(s) sour cream, regular plus extra for serving
- 4 ounce(s) fat free plain yogurt
- 1/4 cup(s) sugar or blue agave natural sweetner
- 2 tablespoon(s) fresh squeezed lemon juice
- 2 teaspoon(s) white wine vinegar
- 1 tablespoon(s) Kosher salt
- 1 1/4 teaspoon(s) freshly ground black pepper
- 1 hot house cucumber, unpeeled, seeded and medium chopped
- 1 bunch(es) scallion, chopped white and green parts
- 2 tablespoon(s) fresh dill, chopped, plus extra for serving
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