Beet Borscht

This healthy, wholesome Beet Borscht is the perfect combination of sweet and sour with a slight tang!!  It’s bursting with color.  A bit of ginger and lemongrass boost the aromatics and makes it just as pleasing to your nose as it is to your taste buds!  Enjoy as a side or meal. Make, enjoy, love!

• Difficulty: Easy
• Category: Sides, Supper
• Cuisine: Eastern European
• Cooking Method: Simmer

Ingredients

• 3 or 4 whole beets peeled and grated (recommend grating in a food processor)
• 2 whole turnips, peeled and diced in large pieces
• cup shredded red lettuce
• 1/2 cup diced shallot
• 1-2 large garlic clove
• 1 tbsp ginger paste
• 1 tbsp lemongrass paste
• 3 tbsp white wine vinegar
• 4 cup vegetable broth
• 1 cup water
• 4 tbsp grapeseed oil
• 1 small radish sliced thin for garnish
• salt and pepper for taste

Instructions

1. Peel beets and grate using a food processor. Peel turnips and cut into large pieces.
2. Heat a medium to large pot (I recommend Dutch oven) over high heat and add 2 Tbsp of grapeseed oil. Add grated beets and lettuce and sauté until beets are soft.
3. Add 4 cups of vegetable broth and 1 cup of water to the beets. Turn heat down to medium. While beets are cooking, warm a separate sauté pan, add remaining 2 Tbsp of grapeseed oil, turnips, lemongrass, ginger, garlic and diced shallot. Sauté for 3 minutes.
4. Add sautéed vegetables to beets and when turnips are soft add vinegar, salt and pepper for taste.