Low Sodium Rosemary-Garlic Beet Borscht

Total time1 hr 15 min

Prep time20 min

Cook time55 min

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Ingredients

4 servings

For the soup

1.5 lb beets (about 4 medium), peeled and cut into 1-inch cubes
Beets Bunch Fresh Organic Beets Red Beets Cal-Organic Farms® Healthy By Choice Organic Bunch Beets Red Beet
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2 tbsp olive oil, divided
1 medium yellow onion, roughly chopped
4 cloves garlic, smashed and peeled
2 medium carrots, peeled and roughly chopped
2 stalks celery, roughly chopped
2 sprigs fresh rosemary
½ tsp ground turmeric
¼ tsp ground ginger
4 cups bone broth
1 cup water
1.5 tbsp apple cider vinegar
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

¼ cup full-fat coconut cream, for swirling
2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Spread the cubed beets on a rimmed baking sheet, drizzle with 1 tablespoon of the olive oil, and toss to coat. Roast for 25–30 minutes, turning once halfway through, until the edges are caramelized and a fork slides in with little resistance.
2
While the beets roast, heat the remaining 1 tablespoon olive oil in a large pot over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.

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