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4 c cooked beets

1c apple juice

2 c buttermilk

1 T fresh dill

1/4 c chopped gr onion

1/2 t salt (ish)



finely chopped cuke for garnish



4 to 5 medium fresh beets, trim stems

cook in water to cover for about 40 min until easily pierced

rinse in cold water, when cool, skins will slide off

chop



beets, juice, buttermilk in blender

stir in rest, chill 2 hr

top with cuke



enjoy



serve with pumpernickel bread and salad

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