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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Ingredients:
2 tablespoons grapeseed oil |
1 medium onion, chopped |
6 garlic cloves, lightly crushed with the side of a knife blade |
3 pounds fresh beets, peeled and quartered |
2 english cucumbers, peeled and diced |
salt and freshly ground black pepper |
2 cups orange juice |
1 fresh lime, juiced |
1/2 cup sour cream |
2 tablespoons chopped dill pickle |
Directions:
1. Heat grapeseed oil over medium heat in a large pot and add onion and garlic, sauteing them until they are translucent. Add beets and cucumber, and cover with 6 cups water. Season with salt and pepper. Bring to a boil and cook until tender, about 45 minutes. Remove from heat and bring to room temperature.
2. Add orange juice and blend with an immersion blender, or in batches in a conventional blender. Season with salt and pepper, to taste. Stir in lime juice and chill.
3. Spoon into serving bowls, garnish with a dollop of sour cream and sprinkle with dill pickle.
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