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Add a photoServings: 4
Ingredients
- 2 Tbsp. extra virgin olive oil for frying
- 3 med carrots peeled, minced
- 1 x onion finely minced
- 3 Tbsp. balsamic vinegar (or possibly red wine vinegar or possibly raspberry vinegar)
- 2 can sliced beets - (15 ounce ea) with liquid
- 1 Tbsp. honey
- 2 c. buttermilk (or possibly 2 c. lowfat milk plus 2 tbspns of lemon juice) Salt to taste Freshly-grnd black pepper to taste Minced fresh chives Lowfat sour cream
Directions
- In a large nonstick skillet, heat oil over low heat. Add in carrots and onion. Cover; cook over medium-low heat till vegetables are just tender, stirring occasionally, about 15 min. Add in vinegar, cover and cook till vegetables are very tender, about 10 min longer, or possibly till the vinegar has reduced.
- Working in batches, add in beets with their liquid, honey, and carrot mix to blender. Puree. Transfer to large bowl. Fold in buttermilk. Season with salt and pepper. Refrigeratetill cool, about 3 hrs. (Can be made 2 days ahead, covered and chilled.)
- To serve, ladle into bowls or possibly mugs. Top with chives and lowfat sour cream.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 358g | |
| Recipe makes 4 servings | |
| Calories 207 | |
| Calories from Fat 72 | 35% |
| Total Fat 8.16g | 10% |
| Saturated Fat 1.66g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 446mg | 19% |
| Potassium 585mg | 17% |
| Total Carbs 29.05g | 8% |
| Dietary Fiber 4.2g | 14% |
| Sugars 23.05g | 15% |
| Protein 6.12g | 10% |
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