Vegan Roasted Beet and Potato Borscht
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
2 pound red beets (about 5 medium), scrubbed, peeled, and cut into medium dice1 pound russet potatoes (about 2 medium), peeled and cut into medium dice2 shallots, coarsely chopped3 to 5 sprigs fresh thyme2 tablespoons olive oilGround White Pepper5 tsp No Chicken Better than Bouillon dissolved in5 cups hot water1 tablespoon red wine vinegar4 tablespoons Tofutti - Better Than Sour Cream4 tablespoon chopped fresh parsley
Adjust oven rack to middle position and preheat the oven to 400°F. Meanwhile, toss vegetables with olive oil, salt, and pepper. Spread out in a single layer on rimmed baking sheet and tuck the sprigs of thyme in amongst the vegetables. Roast until tender, about 45 minutes, discarding the thyme once they are finished cooking.
Bring the broth to a simmer in a large saucepot and add the cooked vegetables. Mash roughly with a potato masher or wooden spoon, add the vinegar, and season to taste with salt and pepper and more vinegar if needed. Serve in bowls topped with a tablespoon of sour cream and a sprinkle of parsley.
Serves 4 at about 1 1/2 cups a serving.
Number of Servings: 3
Recipe submitted by SparkPeople user CHRISWINTERWOOD.
Bring the broth to a simmer in a large saucepot and add the cooked vegetables. Mash roughly with a potato masher or wooden spoon, add the vinegar, and season to taste with salt and pepper and more vinegar if needed. Serve in bowls topped with a tablespoon of sour cream and a sprinkle of parsley.
Serves 4 at about 1 1/2 cups a serving.
Number of Servings: 3
Recipe submitted by SparkPeople user CHRISWINTERWOOD.
Nutritional Info Amount Per Serving
- Calories: 229.5
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 1,244.7 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 5.2 g
- Protein: 5.6 g
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