Ingredients

The following ingredients have 5 Servings
  • 1.5 pounds beets (approx. 8-10 small beets or 4-5 large)
  • 1 tablespoon vegan butter (omit and sauté in water or broth for oil free)
  • 1 yellow onion (diced)
  • 1 large carrot (peeled & diced)
  • 1 celery rib (diced)
  • 2.5 cups low sodium vegetable broth
  • 3 tablespoons fresh dill (or 2 teaspoons dry dill weed)
  • 1/2 teaspoon sea salt
  • 3 tablespoons lemon juice (approx. 1 medium lemon)
  • cashew cream
  • more fresh dill

Instruction

  • Preheat the oven to 425 degrees F convection roast. If you don't have a convection oven or a roast function, just use 425 degrees F bake.
  • Scrub/wash your beets and slice off the ends. If your beets are large, cut them in half for faster cooking, otherwise, leave them whole. Using foil, make little pockets to place your beets inside, and place the pockets on a baking tray. Fold up the sides of the foil to prevent the red beet dye from spreading and making a mess. (Refer to process photos above, if needed.) Sprinkle the beets with salt and bake until fork tender, which will take anywhere from 30-60 minutes depending on how fresh (fresher beets cook faster) and how large your beets are.
  • While the beets are roasting, prepare the remaining ingredients. Melt the butter (if using) in a pan and then add the chopped onion, carrot and celery. Sauté until softened, about 5-7 minutes. Then set aside.
  • Remove the beets from the oven and let cool slightly, just enough to handle. Then peel the beets (the skin will remove easily once roasted) and place them in a blender. Add the sautéed veggies, and ALL remaining ingredients to your blender and process until smooth. Work in batches, if needed.
  • Serve with cashew cream and more fresh dill if desired. Enjoy!