Directions:
- Place beets in a 3-inch deep glass dish.
- Cover with plastic wrap.
- Cook at 100% for 12 minutes.
- Prick plastic to release steam.
- Uncover and test beets to see if they are done.
- If not done, cook until tender.
- When beets are cool enough to handle, peel and remove stems.
- Place in food processor.
- Add apple juice and vinegar and puree until smooth.
- Remove all but 1/4 cup of the mixture and put in large bowl.
- Add ricotta to mixture (still in food processor) and blend until smooth.
- Whisk into puree and add lemon juice, buttermilk, sugar, salt and enough water to thin soup to desired consistency.
- Chill well approx 4 hours.
- Divide onion and cucumber among and put into 4 serving bowls.
- Ladle soup over and sprinkle dill on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.39 Kcal (558 kJ) | ||
| Calories from fat | 22.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.47g | 4% | |
|---|---|---|---|
| Cholesterol | 9.53mg | 3% | |
| Sodium | 397.56mg | 17% | |
| Potassium | 549.75mg | 12% | |
| Total Carbs | 22.34g | 7% | |
| Sugars | 15.46g | 62% | |
| Dietary Fiber | 4.01g | 16% | |
| Protein | 6.13g | 12% | |
| Vitamin C | 34.2mg | 57% | |
| Iron | 1.2mg | 7% | |
| Calcium | 122.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 40.77 Kcal (171 kJ) | ||
| Calories from fat | 6.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.75g | 4% | |
|---|---|---|---|
| Cholesterol | 2.91mg | 3% | |
| Sodium | 121.53mg | 17% | |
| Potassium | 168.05mg | 12% | |
| Total Carbs | 6.83g | 7% | |
| Sugars | 4.72g | 62% | |
| Dietary Fiber | 1.23g | 16% | |
| Protein | 1.87g | 12% | |
| Vitamin C | 10.5mg | 57% | |
| Iron | 0.4mg | 7% | |
| Calcium | 37.4mg | 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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