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Cold Summer Borscht with Roasted Vegetables

recipe and image via Examiner


This recipe is packed with healthy vegetables, including leafy greens and is naturally vegetarian (vegan without dairy). Garnish with goat cheese or opt for the more traditional light sour cream and chives, if desired.

Ingredients
2 tomatoes, quartered
½ red onion, quartered
½ bell pepper (green or other)
1 large carrot, quartered
1 beet, cut in eighths
2 garlic cloves, or more to taste
½ cucumber, peeled, seeded and chopped
1 celery rib, chopped
½ cup fresh arugula or watercress
½ cup fresh parsley
Juice of 1 lemon
2 cups filtered water

Method
1. Preheat oven to 375

2. Place first 6 ingredients (tomatoes through garlic) on a baking sheet coated with olive oil spray, sprinkle with a pinch of salt and another spray of oil.

3. Roast vegetables at 375 for 45-50 minutes or until tender. Remove to a cutting board. Cool.

4. When cool enough to handle, remove skins from tomatoes, pepper and beet. Squeeze garlic free from skin.

5. Combine roasted vegetables and next 4 ingredients (cucumber through parsley) in a blender with about ½ cup of the water and puree until very smooth.

6. Transfer to a container, add remaining water to desired consistency. Adjust seasoning with lemon juice, salt and pepper if desired.

7. Cover tightly and chill at least 2 hours or overnight.

8. Serve in chilled bowls garnished with goat cheese, sour cream and/or chives if desired.

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