HOW TO MAKE BEET RECIPES

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BEET BORSCHT RECIPE: HOW TO MAKE IT - TASTE OF HOME



Beet Borscht Recipe: How to Make It - Taste of Home image

My mother used to make this hearty soup from her garden's bountiful crop of beets and other vegetables. —Ruth Andrewson, Leavenworth, Washington

Provided by Taste of Home

Categories     Lunch

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 10

2 cups shredded fresh beets
1 cup shredded carrots
1 cup chopped onion
2 cups water
1/2 teaspoon salt
2 cans (14-1/2 ounces each) beef broth
1 cup shredded cabbage
1 tablespoon butter
1 tablespoon lemon juice
Optional: Sour cream and chopped chives or fresh dill sprigs

Steps:

  • In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. If desired, top each serving with sour cream and chives or dill.

Nutrition Facts : Calories 48 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 375mg sodium, CarbohydrateContent 7g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 1g protein. Diabetic Exchanges 1 vegetable

NATURALLY SWEET GREEN DETOX JUICE - EASY RECIPES FOR HOME ...



Naturally Sweet Green Detox Juice - Easy Recipes for Home ... image

In this green juice, spinach tastes mild and the parsley tastes fresh. Lemon and ginger add zing, and the cucumber adds mineral-rich water. Apples are naturally sweet so we don’t add any additional sugar or fruit, with the exception of a lemon. If you find the juice to be too tart, consider pushing a couple carrots or an extra apple through the juicer. If you’re sensitive to ginger’s warming/spicy quality, add a smaller amount at first and go from there.

Provided by Adam and Joanne Gallagher

Total Time 10 minutes

Prep Time 10 minutes

Yield Makes approximately two servings

Number Of Ingredients 6

2 cups packed baby spinach leaves
Handful parsley leaves and stems
1 medium green apple, rinsed with core removed
1 large seedless (hothouse or English) cucumber, rinsed
1-inch length piece fresh ginger, scrubbed clean
1 medium lemon

Steps:

  • Chop the apple, cucumber and ginger into thin pieces small enough to easily go through the juicer.
  • Cut away the yellow peel from the lemon, leaving most of the white pith and lemon flesh. Cut into slices and remove any seeds.
  • Reserve about half of the lemon. Turn the juicer on and push everything through, alternating between the greens and the firmer cucumber, apple and lemon. When everything but the reserved lemon has been juiced, stir the juice and taste for tartness. Add the remaining lemon if you feel it can take it. Or if the juice is too tart, consider adding a couple scrubbed unpeeled carrots or another cored apple.

Nutrition Facts : Calories 66, CarbohydrateContent 16 g, SugarContent 9 g, FatContent 1 g, CholesterolContent 0 mg

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