Roasted Golden Beet Borscht - Our Approach to Senior Living

Roasted Golden Beet Borscht
Created by Executive Chef Tim Strasser, CEC, CDM, CFPP Classic Residence by Hyatt in Yonkers Serves 10
Ingredients: 1-1/2 pounds beets—golden variety 1 medium onion—diced 4 each garlic clove—roasted 2 ounces rice wine vinegar 1 quart low-sodium chicken broth 8 ounces plain yogurt Directions: Peel beets and dice approximately 3/4 inch. Combine beets, diced onions, garlic, rice wine vinegar and chicken broth in a sauce pot. Bring to a boil; lower temperature to a simmer. Simmer 30–40 minutes until beets are completely cooked. Remove from the heat, transfer to a blender or food processor and pur�e until a smooth consistency is achieved. Chill soup to less than 41�F. Serve in a chilled bowl, garnish with a dollop of plain yogurt.
Nutritional Information: Per Serving (excluding unknown items): 60 Calories; 1g Fat (11.8% calories from fat); 6g Protein; 8g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 254mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
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