Directions:
- Cook beets in large pot of boiling water until very tender and knife pierces center easily, about 50 minutes. Drain beets; cool slightly. Peel and coarsely chop. Transfer beets to food processor. Add sour cream, 1/2 cup orange juice, vinegar and honey and blend until smooth. Season to taste with salt and white pepper. Pour into large bowl and whisk in buttermilk. Thin soup with more orange juice, if desired. Cover and refrigerate until cold, about 2 hours. (Can be prepared 2 days ahead. Keep refrigerated.) Garnish soup with diced apple, if desired, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 155.54 Kcal (651 kJ) | ||
| Calories from fat | 48.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.44g | 8% | |
|---|---|---|---|
| Cholesterol | 17.91mg | 6% | |
| Sodium | 144.44mg | 6% | |
| Potassium | 519.06mg | 11% | |
| Total Carbs | 23.45g | 8% | |
| Sugars | 16.31g | 65% | |
| Dietary Fiber | 3.44g | 14% | |
| Protein | 4.85g | 10% | |
| Vitamin C | 17mg | 28% | |
| Iron | 0.9mg | 5% | |
| Calcium | 120.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 65.35 Kcal (274 kJ) | ||
| Calories from fat | 20.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.29g | 8% | |
|---|---|---|---|
| Cholesterol | 7.52mg | 6% | |
| Sodium | 60.69mg | 6% | |
| Potassium | 218.09mg | 11% | |
| Total Carbs | 9.85g | 8% | |
| Sugars | 6.85g | 65% | |
| Dietary Fiber | 1.45g | 14% | |
| Protein | 2.04g | 10% | |
| Vitamin C | 7.1mg | 28% | |
| Iron | 0.4mg | 5% | |
| Calcium | 50.6mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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