Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 bunch roasted beets (6-8) cooled, grated 4 cups veggie or no-chicken broth 1 small boiled potato per person |
Mix grated beets into broth. Heat until soup simmers. Serve with a boiled potato in bowl and cover with soup. Can be served chilled— skip the potato and dollop with sour cream. |
