Ingredients
- 750 g (1 1/2 lb) beets
- 1 onion
- 1 large baking potato
- 1.5 l (6 cups) sodium-reduced chicken broth
- 2 strips orange peel
- 15 ml (1 tbsp) red wine vinegar
- Salt and pepper, to taste
- Low-fat thick plain yogurt (such as Greek yogurt), for garnish
- Chopped fresh chives, for garnish
Preparation
Step 1
1. Peel beets, onion and potato. Shred in food processor fitted with shredding disk (or use a box grater). Place vegetables in a large saucepan along with chicken broth and orange peel. Bring to a boil; reduce heat and simmer for 20 minutes or until vegetables are tender.
2. Let cool slightly. Discard orange peel. Puree in batches in a blender or food processor until smooth. Return to saucepan and reheat until hot. Remove from heat. Stir in vinegar; season with salt and pepper. If making ahead, let cool, cover and refrigerate for up to 2 days. Reheat to serve.
3. Garnish each serving with a dollop of yogurt and sprinkling of chives. Makes 6 servings.
Nutrition information per serving: 128 calories; 5 g protein; 1 g fat; 26 g carbohydrate; 3 g fibre.
Source: Foodland Ontario.
The Canadian Press