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Roasted Beet Borscht

Roasted Beet Borscht

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Servings: Serves 10

Prep Time: 40 minutes

Cook Time: 35 minutes

Ingredients: Add ingredients to List

1 each Spanish onion, med, peeled and diced
1 each Fresh garlic cloves
1 each Beets, small fresh bunch, peeled, 3/4-in pieces
1 each Large Idaho russet potatoes, peeled, each cut into wedges
1 each Fresh medium turnips
1 each Celery stalk, diced
14 1/2 oz Canned tomatoes with juice, diced
10 cup Low sodium vegetable broth
2 tablespoon Fresh lemon juice
1/2 cup Nonfat plain yogurt
3 tablespoon Fresh dill, chopped

directions:

1. Preheat oven to 400 degrees F. Spray a baking sheet with olive oil cooking spray.
2. Place onion and garlic clove on baking sheet. Trim greens from beets and set aside. Peel beets, potato, and turnip, and chop into 1.4-inch pieces. Transfer to baking sheet and stir with onion. Spray vegetables with additional olive oil cooking spray. Roast vegetables 25 to 30 minutes, until beginning to brown and slightly tender when pierced with the tip of a knife.
3. Wash beet greens and chop. Add to a large soup pot along with celery, tomatoes, and broth. Remove garlic clove from roasted vegetables. Cut one end of the clove and squeeze softened roasted garlic into the soup. Stir well. Add roasted vegetables to soup. Over high heat, bring to a boil. Lower heat to low and simmer, covered, 20 minutes, until all vegetables are fully cooked.
4. Remove from heat and stir in lemon juice or vinegar. Serve hot, garnishing each bowl with a dollop of yogurt and a sprinkling of fresh dill.
Source: Hannaford Fresh Magazine, September - October 2009

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Quantity Ingredients coupon
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1 each Spanish onion, med, peeled and diced  
Increase quantity for this productDecrease quantity for this product
1 each Fresh garlic cloves  
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1 each Beets, small fresh bunch, peeled, 3/4-in pieces  
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1 each Large Idaho russet potatoes, peeled, each cut into wedges  
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1 each Fresh medium turnips  
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1 each Celery stalk, diced  
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14 1/2 oz Canned tomatoes with juice, diced  
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10 cup Low sodium vegetable broth  
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2 tablespoon Fresh lemon juice  
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1/2 cup Nonfat plain yogurt  
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3 tablespoon Fresh dill, chopped  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 10
Base Nutrients
Calories 203 kcal (10%)
Calories from Fat 108
Total Fat 12 g (18%)
Saturated Fat 9 g (45%)
Cholesterol 1
Sodium 1700 mg (71%)
Total Carbohydrates 42 g (14%)
Dietary Fiber 10 g (40%)
Protein 14 g (23%)
Vitamins
Vitamin A 7064 IU (20%)
Vitamin C 24 mg (27%)
Minerals
Calcium 92 mg (7%)
Iron 12 mg (67%)
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