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Directions
Makes about 3 1-cup servings
1 15-ounce can diced beets, undrained
1 cup fortified soy or rice milk
2 tablespoons apple juice concentrate
1 teaspoon balsamic vinegar
1/2 teaspoon dried dill weed
Place diced beets and their liquid into a blender. Add nondairy milk, apple juice concentrate, vinegar, and dill weed.
Blend on high speed until completely smooth, 2 to 3 minutes.
Transfer to a medium saucepan and heat gently until steamy.
Nutrition Information
Per 1-cup serving:
Calories: 93
Fat: 1.5 g
Saturated Fat: 0.2 g
Calories from Fat: 14.6%
Cholesterol: 0 mg
Protein: 3.8 g
Carbohydrates: 17.2 g
Sugar: 11.5 g
Fiber: 2.5 g
Sodium: 229 mg
Calcium: 120 mg
Iron: 2.7 mg
Vitamin C: 4.4 mg
Beta-Carotene: 23 mcg
Vitamin E: 1.2 mg
Recipe from Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.
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