Roasted beet borscht

This is such a great soup for the cold season, all the ingredients are easy to find and they provide a good dose of nutritious deliciousness!

Ingredients (serves 6-8)

- 4 large beets

- 1/2 small white cabbage, shredded

- 3 carrots, grated

- 3 potatoes, diced

- 2 onions, minced

- 3 Tablespoons canola/sunflower oil

- 2 Tablespoons apple cider vinegar (or more, to taste)

- fresh dill, chopped/1 Tablespoon dill (or more, to taste)

- salt and pepper, to taste

Wash and dry the beets then place them on a baking sheet, drizzle with vegetable oil and toss to coat well. Roast at 400 F for about 40 minutes, or until a knife easily pierces the beets. Allow beets to cool enough to handle, then peel and grate them. 

Heat the oil and sauté the onions until translucent, then add the carrots, potatoes, shredded cabbage and beets and add enough water to cover the veggies. Season with salt, pepper and dill and simmer for about 30 minutes or until all veggies have softened. Add the apple cider vinegar, taste and adjust seasonings. Serve with rustic bread and a tablespoon of coconut milk (or sour cream). Enjoy!