- 5 medium sized beets
- 12 oz. broth or vegetable stock
- Juice of 1 lemon plus some zest
- 4 TBSP chopeed fresh dill weed, or 1-2 TBSP dried
- salt & pepper to taste
- 6 scallions or a 1/2 a red onion, chopped
- 1-2 cups sour cream and/or yogurt
Roast or boil the beets.
Preheat oven to 375 degrees F. Wash and trim the beets, leaving the root and 2 inches of stem intact to prevent them from bleeding.
Place the beets in a glass baking dish, or wrap in parchment paper and place them on a baking sheet to oven roast. Cook until easily pierced with a sharp knife. Or boil them in water for about 30 minutes. Remove the beets, cool for 10 minutes, the skins slip right off easily then.
Place the beets and stock in a food processor and whirl until chunky.
Add the lemon zest, dill, salt and pepper and scallions. Blend until smooth.
Pour into the large bowl.
Stir in the combination of sour cream and/or yogurt you’d like. I like just sour cream.
See our easy recipe for homemade sour cream in the right side bar here under “Condiments, Make your own.”
Serve in chilled bowls with dollops of sour cream or yogurt and a sprinkling of dill.