6 medium beets
juice of 1/2 lemon
1 cup natural yogurt
6 medium beets
juice of 1/2 lemon
1 cup natural yogurt
Grate the raw beets
Chill with cold water
Bring to a simmer, remove foam that forms on top
Add lemon juice and season to taste
Cover and cook for 20 minutes or until the beets are cooked
Let it cool completely
Refrigerate
Once well chilled, place 4 soup spoons of yogurt in a bowl
Add a little of the beet broth and mix well
Add the remaining soup and mix
Serve each plate with an additional 2 soup spoons of yogurt
If too tart, you can add a few drops of artificial sweetener
Serves 6 portions at 51 calories each.
